As the holidays are upon us, Hennessy has concocted some delicious specialty cocktails made with seasonal ingredients to keep everyone tipsy!
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SPICED ORANGE SMASH
1 ½ oz Hennessy VS
¾ oz Velvet Falernum
2 dashes Angostura bitters
1 heaping tablespoon orange marmalade
½ ounce fresh lemon juice
Add all liquids to a shaker tin with ice. Shake until well-chilled. In a rocks glass, fine strain over fresh ice. Garnish with an orange twist.
HENNESSY COQUI
1 cup Hennessy
½ cup Hennessy 10 Cane
2 oz Grand Marnier
2 oz Frangelico
¾ cup evaporated milk
1 ¼ cup coconut cream
2 egg yolks
1 teaspoon vanilla extract
In a blender, place all ingredients and lightly blend. Do not blend on a high speed to avoid creating foam. Leave in the fridge for 3 to 4 hours until chilled. Serve in punch glasses or rocks glasses, neat or over ice by preference. Garnish with freshly grated nutmeg.
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FRENCH APPLE
1 1/2 oz Hennessy V.S
1/2 oz Zubrowka Bison Grass Vodka
1 oz APPLE CIDER GASTRIQUE* (recipe to follow)
2 dashes Angostura bitters
Add all liquids to a glass with ice. Stir until well-chilled and top with grated cinnamon and an apple fan. Garnish with fresh grated cinnamon.
*APPLE CIDER GASTRIQUE
1 1/3 cups water
1 1/3 cups brown sugar
2 cups diced royal gala apples
1 cup organic apple cider vinegar
Bring brown sugar and water to a boil and add the diced apples. Simmer for 30 minutes and then add the vinegar. Bring to a boil, then reduce heat and simmer for 30 minutes. Remove from heat, allow to cool and then strain through cheesecloth to remove any apple chunks.
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