Brandy at the bar

| Club Oenologique
French brandies have long been somewhat neglected when it comes to classic cocktails, at least compared to other aged spirits such as whisky and rum, with their Old Fashioneds, Sours and Manhattans.
Two bottles of cognac and a cocktail being poured into a coupe

Cognac and its lesser-known sibling Armagnac also tend to be overlooked when it comes to new cocktail creations.

Nowadays, if either – usually Cognac – makes it into a cocktail shaker or mixing tin, it’s invariably for the occasional Sidecar or maybe a guest appearance in a Sazerac. But this wasn’t always the case. These spirits once played an important role in the world of cocktails, and there are signs that they are beginning to regain their rightful place.

To some extent, this is being driven by producers – and understandably so, as they look to connect with a younger generation of drinkers. Behind the bar, however, a growing number of proponents of Cognac and Armagnac’s mixability are also experimenting in new ways.

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