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-Insert clever Henry Rollins joke here-
I infused Cognac because I don’t care much for it. In fact, I infused about 1/2 a bottle of Courvoisier that I got for Christmas yet had never really used other than to show people that French is not only difficult to pronounce but even harder to spell. I’m sure I’ll be infusing other spirits soon (looking @ you, bottle of Knob Creek bourbon) based on this experiment. Vanilla beans. Herbs. Buffalo chicken wings. You name it; I’ll be on it.
I didn’t infuse an entire bottle because I wasn’t sure what the result would be, nor if I would want 750 ml of black tea infused cognac (which came out pretty great), so I only infused about 10 oz of it. Will I be making more? Definitely. But I think I’ll use a different brand of cognac next time or may just switch to Brandy altogether. The name comes from the black tea and the black mission fig bitters from Brooklyn Bitters . I was originally going to call it “Fuck, I have absolutely no idea what I’m doing here and this drink is strong. Oh god its so strong” but opted against it at the last minute. Maybe next time?
So here’s a booze-only drink (one of many to follow) for those that like a good cocktail with depth and variety.
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Tea infused Cognac
I used Dolin Dry here (after testing Lillet Blanc and Martini dry) and felt that it worked much better than sweet vermouth (Dolin Rouge) which would make it more Vieux Carre in nature and a bit sweeter.
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1 1/2 oz Bavarian Berry black tea infused Courvoisier cognac*
3/4 oz Benedictine
3/4 oz Dolin Dry vermouth
1/2 oz Fernet Branca
10 drops Brooklyn Hemispherical Black Mission Fig bitters
Couple dashes of demerara simple
*To infuse the cognac: take a single serving of your favorite black tea (I used Bavarian Berry Black, which is nice and bright with little hints of fruit) and steep it in a separate glass bottle with about 8 oz of cognac (or technically any spirit) for about 12-24 hours. Fine strain it into yet another bottle to remove any and all leaves and sediment. That’s it really. Keep it in the fridge and it’ll last for about a week.
Pour everything in a mixing glass. Even the dashes of syrup.
Stir it nicely. In fact, let this be the therapeutic part of the process. Yeah.
Strain into a sandwich bag. Just kidding. A coupe.
Cut a fresh lemon peel and squeeze the oils in and around the glass. Discard when done.
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