我第一次用这个论坛 不知道点哪里回复你的消息 Kimchi确实很漂亮！ 🩷 我喜欢她 ☺️

That's Kimchi, short for Kim Chiara Oscura. Such a beauty in real life.

这只可爱的小猫🐱叫什么名字呀 🐈

Cat O' War!

Incorrect. That's a cat.

My go to bourbon for cocktails is the Elijah Craig Small Batch, mainly due to price. My sweet vermouth recommendation is the Death & Company house sweet vermouth, equal parts Dolin Rouge and Punt e Mes. I prefer that mix to something like Carpano Antica Formula Sweet Vermouth, but you can get that in a 375 ml bottle.

Gonna try. Thanks!

And I didn't like it from the start, but now it's being opened for years. I should just get rid of it.

I'm not the biggest fan of vermouth

It's worth noting that lots of people who "don't like vermouth" only have vermouth from a bottle that's been sitting opened and unrefrigerated for years.

Also, if you need to get rid of vermouth, even stuff that's old, it often works well for cooking applications. It's not a 1:1 drop-in for wine, but especially for dry or blanc vermouth, it works really well.

Dolin vermouth simply because it comes in half bottles

There's gotta be a huge market for this, and I don't know why it's not more common. I basically want half bottles for every fortified wine so I can keep them in my fridge and drink fresh.

I used Evan Williams Bottled-in-Bond (so cheap and so good, it's our house bourbon) and the Dolin vermouth simply because it comes in half bottles and I don't use a lot of vermouth. Someone else may be able to help if you want recommendations. I would recommend an assertive bourbon, though - with the other stuff it will be a little watery if you use a gentler one.

Dang! Looks tasty; dunno how I missed this while doomscrolling! All I need is Bourbon & a better sweet vermouth to try that. Any recommendations on the Bourbon & Vermouth?

My go-to cocktail with cognac is my take on a Sidecar.

• 1¼–1½ fl oz cognac
• ½ fl oz lemon juice (fresh is better for a fine spirit)
• ½ fl oz orange liqueur (I prefer Cointreau)
• optional: ¼-½ fl oz 2:1 simple syrup if the drinker does not like dry and tart

Add all ingredients to the bottom of the tin with a cup or two of ice (dry measure cup), close the shaker, and shake vigorously for 30-40 seconds. Rim the glass with sugar (use the juiced lemon to help the sugar stick), strain into the rimmed glass (a twist of lemon peel garnish is traditional), and enjoy!

I just gave this recipe a shot. It's not bad. I added a dash of Angastora bitters about halfway through; I'm not sure if it improved it, but it didn't hurt it. I don't think this will make it into regular rotation, but I'm going to add it to my recipe book.

Yeah could be. Can also be the glass accentuates it and makes it seem more opaque than it does.

Sazerac, you can make that with cognac not rye if you want something cognac forward and boozy and interesting.

You can use it instead of bourbon in a paper plane, but change the proportions from equal parts to 2x as much cognac, or in other words half of everything else.

Sidecar is great.

Best way to serve it, alone? I like on a big clear ice cube, that's how I like anything strong tasting.

The classic brandy cocktail would be the Sidecar. 2 parts brandy to 1 part Cointreau and 1 part lemon juice. Shake and double strain into a coupe.

That said, it sounds like you really want to feature the cognac, not bury it. Maybe consider something like a Vieux Carre or a Brandy Crusta.

The Vieux Carre is, in my opinion, one of the finest cocktails ever devised. It's like an elevated Manhattan. It's so good that after you try one you'll never want a Manhattan again.

You do 1oz each of bourbon, brandy, and sweet vermouth. Add 2 dashes each of Angostura and Peychauds bitters, stir over ice and pour into a coup. Traditionally, you'd float a barspoon of Benedictine on top, but you could also do a rinse with it (wash a splash around the inside of the glass and then toss out). If you're avoiding American, you'll want a good Canadian whisky, something like an Alberta Premium Select if you can get it, not too heavy on the rye spice if you want to emphasize the cognac. Garnish varies, I've seen lemon and orange swathes, but I'm partial to a luxardo cherry.

That's an interesting combo - sounds tasty

Sidecar is my kryptonite these days. So damn tasty

Have to check, thank you for the input!

Margaritas and Corpse Reviver #2 are some of my favorite uses of it.

Not OP, but FWIW, I often see this effect from shaking: air bubbles, oils, even ice fragments get suspended in the liquid.

The Sidecar is probably the most classic cognac cocktail, and it’s quite tasty.

• 1 1/2 oz cognac
• 3/4 oz Cointreau
• 3/4 oz lemon juice

Shake and pour into a chilled coupe. Garnish with a twist of orange or lemon peel.

i usually take it neat. it just doesn't feel like something to dilute.

not to sound like i'm stuck up my own ass, but cognac needs to be savoured. i've never encountered another beverage that can change so much just spending time in a glass. i can spend the first 15 minutes just sniffing, not drinking any, and the taste sorta... develops. the tip i got years ago was smell-swirl-smell. the traditional cognac glass exists to keep the volatiles from escaping, and swirling releases more of them, which makes the aroma different. as you go up the grades the aroma becomes more complex. it's really interesting.

we bought some brandy one christmass for eggnog.

One part amaretto, two parts cognac. After dinner on cool nights.