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've always found cognac to be mild and smooth. Given it's relatively high price I've always drank it straight or maybe with an ice cube. Back when I couldn't afford cognac I used to mix brandy and cranberry juice but full disclosure, the cranberry juice was mostly to keep my liver from hurting as bad the next day so maybe don't take any drinking advice from me.

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.

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.

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.

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

we bought some brandy one christmass for eggnog.

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!