6 min
Cognac With Ginger Ale
Thirst-quenching and spicy
Ingredients
Cocktails for:
1 person
- 40 mlMartell VS or Noblige
- 20 mlLaurel and citronella syrup
- 200 mlWater (for syrup)
- 1 stickCitronella (for syrup)
- 1 Laurel (for syrup)
- 20 mlCardamom-saffron syrup (for a twist)
- 200 mlWater (for syrup)
- 4 seedsCardamon (for syrup)
- 1 small pinchSaffron (for syrup)
- 20 mlLime juice
- 60 mlGinger ale
- 1 sliceLemon zest and Laurel leaf (garnish)
Instructions
- 1Important: all final preparations must be measured with a jigger before being added to the cocktail.
- 2For the laurel-citronella syrup: Peel the citronella stick, place in cold water (200gr) with the laurel, bring to a simmer, set aside for 1 hour, filter. Add the sugar little by little, stir until completely dissolved. For the cardamom-saffron syrup: Put a pinch of saffron and 3 crushed cardamom seeds in cold water (200gr), bring to a simmer, set aside for 1 hour, filter. Add sugar little by little, stir until completely dissolved.
- 3Put the cognac, with the laurel-citronella syrup (or cardamom-saffron syrup) in a shaker.
- 4Shake.
- 5Pour into a glass filled with ice cubes, filtering through the strainer.
- 6Top with ginger ale.
- 7Squeeze lemon and add zest and laurel leaf to garnish.
- 8Taste.
Serving tips
Serve in a long drink glass.
Tools
Tools and utensils
Bar tools: 1 shaker, 1 strainer, 1 jigger, 1 blender, ice cubes.
For the syrup: 1 pan, 1 spoon, weighing scales, 1 sieve
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