Cognac and Cardamom French 75

We’re taking the classic French 75 to a new level with this luxurious Cognac and Cardamom French 75. The aromatic notes of cardamon and the caramelized richness of cognac are stunning… and so easy to combine. This is part of our “quiet luxury” series with recipes that take inspiration from this fashion industry trend that’s about less consumption and more quality through classy looks. 

What is Cognac?

Cognac is a type of brandy made from grapes grown in the Cognac region of France, aged in oak barrels for at least two years.<This cocktail combines Rémy Martin (one of the highest quality Cognacs), some beautiful bubbles, and the warmth of cardamom make this cocktail a prime selection in the category of quiet luxury cocktails. Pour yourself a Cognac and Cardamom French 75 to enjoy with friends and family, or you can slip into a pair of silk pajamas and soft slippers, curl up with a good book and some soft music, and then let yourself fade into a quiet and luxurious moment. You won’t regret the relaxation Cognac brings you either way. 

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Cognac and Cardamom French 75

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• Author: Star Laliberte

Print Recipe

Description

A cocktail for “quiet luxury.”

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Ingredients

Scale 1x2x3x

For the cocktail: 

• 1 oz Rémy Martin Cognac
• 1/4 oz freshly squeezed lemon juice
• 1/4 oz cardamom simple syrup (recipe below)
• 4 oz champagne
• Lemon twist for garnish

For the cardamom simple syrup:

• 1 cup sugar
• 1 cup water
• 2 tbsp cardamom seeds
• 1 tsp pure vanilla extract (homemade if you have it)

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Instructions

1. Fill a cocktail shaker with ice.
2. Add the Cognac, lemon juice, and cardamom simple syrup to the shaker and shake until chilled.
3. Strain into a Champagne flute or coupe and top with Champagne.
4. Garnish with a lemon twist.

For the simple:

1. Coarsely crush the cardamom seeds with a mortar and pestle.
2. Combine all ingredients in a small saucepan and bring to a boil.
3. Remove from the heat and let cool.
4. Use a fine mesh strainer and pour into a bottle or jar. Refrigerate for up to a month.

Recipe and Story by Star Laliberte
Styling by Anna Franklin
Photography by Laura Petrilla

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