Das in der Region Cognac beheimatete Familienunternehmen Frapin feiert gegenwärtig sein 750-jähriges Jubiläum. Wer stilgerecht darauf anstoßen möchte, kann aus einer Vielzahl von Drinks wählen, die mit dem Cognac Frapin 1270 zubereitet werden. Dieser nimmt zwar die Position eines Cognac VS im Portfolio von Frapin ein, enthält neben jungen Eaux-de-Vie aus neuen Limousin-Eichenholzfässern auch weitaus ältere Eaux-de-Vie, weshalb auf eine Klassifizierung verzichtet wird. Den Unternehmensangaben zufolge soll die Cuvée prädestiniert für das Mixing diverser Drinkvarianten sein.
„Afternoon Tea“
by Pamela Wiznitzer
4 cl Cognac Frapin 1270
2 cl Dry Vermouth
1 barspoon Earl Grey Tea Syrup*
3 dashes Orange Bitters
Glass: Lowball glass
Garnish: Orange peel twist
Method: Combine ingredients and stir. Strain either into a lowball glass with ice or a coupe and garnish with an orange peel twist. Add ice cubes.
* Earl Grey Tea Syrup: boil and make an Earl Grey tea. When hot, combine equal parts of sugar and tea until sugar dissolves. Allow to sit and cool.
„Aspiration for Apricot“
by Pamela Wiznitzer
6 cl Cognac Frapin 1270
1 tablespoon Apricot jam
2 cl Lemon juice
2 dashes Angostura Bitters
1 small pinch or grate of cinnamon
Glass: Coupe
Garnish: Cinnamon
Method: Combine ingredients into a shaker and shake well. Strain up into a coupe and garnish with a dusting of cinnamon on top.
„Charente Sour“
5 cl Cognac Frapin 1270
2 cl Cane sugar
3 cl Pineau des charentes
Half a lemon juice
1 egg
Glas: Cocktail glass
Garnish: Lemon peel
Method: In a cocktail shaker pour cognac, cane sugar, juice of half a lemon, egg white then shake. Strain everything into the cocktail glass filled with ice cubes. Add Pineau des Charentes. Garnish with the lemon peel.
„Endless Nights“
by Dav Eames, „Tredwells“, London
5 cl Cognac Frapin 1270
1,5 cl PX Sherry
1,5 cl Luxardo Maraschino
1 dash Angustora Bitters
2 dashes Chocolate Bitters
Glass: Coupe
Garnish: Orange peel
Method: Place all ingredients, except the garnish, into a mixing glass with ice and stir. Strain into the glass. Squeeze a piece of orange peel over the cocktail surface to release oils. Decorate with peel.
„Jazzed Up“
by Pamela Wiznitzer
4 cl Cognac Frapin 1270
1,5 cl Grand Marnier
1,5 cl Amaro
3 cl Cold Brew
1,5 cl Demerara Syrup
Glass: Brandy snifter
Garnish: Coffee beans
Method: Combine ingredients and shake vigorously. Strain into a brandy snifter and garnish with 2-3 coffee beans. Add ice cubes.
„Midsummer Daydream“
by Pamela Wiznitzer
6 cl Cognac Frapin 1270
3 cl Coconut Water
1 squeeze of Lime wedge
6 cl Tonic Water
2 dashes of Orange Bitters
Glass: Highball glass
Garnish: Lime wheel
Method: Build the cocktail in a highball glass. Add ice and stir. Garnish with a lime wheel. Add ice cubes.
„Springtime in Cognac“
by Pamela Wiznitzer
4 cl Cognac Frapin 1270
1,5 cl Lemon juice
1,5 cl Honey Syrup*
1 large muddled strawberry
Sparkling Rosé
Glass: Coupe or fleet
Garnish: Strawberry
Method: Muddle strawberry and add in cognac, lemon and honey syrup into a ton. Shake and strain into a coupe or fleet. Top with Sparkling Rosé and garnish with a strawberry.
* Honey Syrup: equal parts honey and water.
Quelle: Cognac Frapin
