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.
The fashion industry is tapping into quiet luxury, a new-age, minimalistic approach to fashion that focuses on quality materials and thoughtful purchases that are considered more of an investment rather than fast fashion.
We’ve given some thought to this concept and think it can undoubtedly translate into the food and beverage world as well. By way of a similar approach, recipes with fewer ingredients, simple preparations, time-honored tastes, and flavors with a reminiscent feel of splendor can also find their way into this trend of quiet luxury. A quality Cognac, 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, or slip into a pair of silk pajamas and soft slippers, curl up with a good book and some soft music, and let yourself fade into a quiet and luxurious moment.
Cognac and Cardamom French 75 Recipe
INGREDIENTS
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
INSTRUCTIONS
- In a cocktail shaker filled with ice, add Cognac, lemon juice, and cardamom simple syrup, and shake for 10-15 seconds.
- Strain into a chilled champagne flute.
- Top with 4 oz of champagne.
- Garnish with a lemon twist.
Cardamom Simple Syrup
INGREDIENTS
1 cup sugar
1 cup water
2 tbsp cardamom seeds
1 tsp pure vanilla extract (homemade if you have it)
INSTRUCTIONS
- Using a mortar and pestle, coarsely crush the cardamom seeds.
- Add water, sugar, and crushed cardamom seeds to a medium, heavy-bottom saucepan over a medium flame.
- Bring to a boil, reduce heat, and simmer for 15 minutes.
- Remove from heat, and allow to cool to room temperature.
- Using a fine mesh strainer, strain into a bottle or jar and store in the refrigerator for up to 3 weeks.
Recipe and Story by Star Laliberte / Styling by Anna Calabrese / Photography by Laura Petrilla
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