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But brandy-based cocktails are back and being heavily promoted for Mother's Day on May 14.
Monnet Cognac has a history dating back to 1838 but is a relatively recent arrival in the Australian market.
There are six Monnet brands available at Dan Murphy’s stores with the VS ($72.99) perfect for creating a range of cocktails.
Cognac is, of course, one of the most versatile spirits for the way it can be consumed either straight, on the rocks, within a cocktail, or paired with a meal.
Monnet Cognac has become famous through Leonetti Capiello’s renowned poster, ‘Sunshine in a glass’, which was illustrated for Monnet in the 1920s.
True to tradition, Monnet uses a copper pot still double distillation to produce its cognacs, which are aged for a minimum of two years.
The Monnet VS is aged in Limousin oak casks for a minimum of three years. Here are three cocktail suggestions.
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Monnet Cognac has a history dating back to 1838 but is a relatively recent arrival in the Australian market.
There are six Monnet brands available at Dan Murphy’s stores with the VS ($72.99) perfect for creating a range of cocktails.
Cognac is, of course, one of the most versatile spirits for the way it can be consumed either straight, on the rocks, within a cocktail, or paired with a meal.
Monnet Cognac has become famous through Leonetti Capiello’s renowned poster, ‘Sunshine in a glass’, which was illustrated for Monnet in the 1920s.
True to tradition, Monnet uses a copper pot still double distillation to produce its cognacs, which are aged for a minimum of two years.
The Monnet VS is aged in Limousin oak casks for a minimum of three years. Here are three cocktail suggestions.
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1. ‘Because I Said So' Marauder
In a mixing glass: 50ml Monnet Cognac, 10ml strawberry liqueur, 30ml cranberry juice (sweetened), 5ml lime juice (freshly squeezed). Method: Combine all ingredients and shake with ice. Fine strain into a chilled coupe glass. Garnish with skewered raspberries.
2. Spicy Mama (above)
Ingredients: 20ml Monnet VSOP, 30ml Monnet Salamander, 15ml 4-spice syrup, 40ml fresh orange juice, 40ml fresh pineapple juice. Method: In a shaker, pour Cognac Monnet VSOP and Salamander, syrup and fresh juices. Shake vigorously and pour into a long glass filled with ice cubes.
3. Mum’s Sidecar
Ingredients: 60ml Monnet Cognac Sunshine, 30ml of Triple Sec, 15ml-30ml of lemon juice to taste. Garnish with a lemon twist. Method: Cut a notch in a lemon wedge, then run the lemon around the rim of a cocktail glass. Dip the edge of the rim into a plate of superfine sugar. Place all ingredients in a cocktail shaker with a handful of ice and shake until cold. Strain the drink into the prepared glass. Garnish with lemon or orange twist.
In a mixing glass: 50ml Monnet Cognac, 10ml strawberry liqueur, 30ml cranberry juice (sweetened), 5ml lime juice (freshly squeezed). Method: Combine all ingredients and shake with ice. Fine strain into a chilled coupe glass. Garnish with skewered raspberries.
2. Spicy Mama (above)
Ingredients: 20ml Monnet VSOP, 30ml Monnet Salamander, 15ml 4-spice syrup, 40ml fresh orange juice, 40ml fresh pineapple juice. Method: In a shaker, pour Cognac Monnet VSOP and Salamander, syrup and fresh juices. Shake vigorously and pour into a long glass filled with ice cubes.
3. Mum’s Sidecar
Ingredients: 60ml Monnet Cognac Sunshine, 30ml of Triple Sec, 15ml-30ml of lemon juice to taste. Garnish with a lemon twist. Method: Cut a notch in a lemon wedge, then run the lemon around the rim of a cocktail glass. Dip the edge of the rim into a plate of superfine sugar. Place all ingredients in a cocktail shaker with a handful of ice and shake until cold. Strain the drink into the prepared glass. Garnish with lemon or orange twist.
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