August 25th is #NationalWhiskeySourDay but we couldn't help ourselves- we found 4 awesome Cognac Sour recipes to spice up your cocktail repertoire and #DrinkLikeAKing. Need to pick up some Noir King? Find a location near you.
1. Vikalinka's Cognac Sour
For the Demerara sugar syrup
1 cup- Demerara/Turbinado sugar
1 cup- water
For Cognac Sour
2 shots- Noir King Cognac VSOP
1 shot- freshly squeezed lemon juice
½ shot- Demerara/Turbinado sugar syrup
- Make sugar syrup by combining Demerara/Turbinado sugar and water in a saucepan and bringing to a boil stirring continuously until sugar dissolves. Cool and bottle.
- Measure all ingredients into a cocktail shaker.
- Add 5-6 ice cubes. Shake vigorously and strain into a short glass.
- Add 1-2 ice cubes to the glass and garnish with a lemon wedge and a rosemary sprig.
2. A Bar Above's Cranberry Sour
2.0 oz Noir King Cognac VSOP
.75 oz Lemon Juice
.5 oz Orange Juice
1.0 oz Cranberry syrup
.75 oz Egg Whites
2 Dashes Old Fashioned Bitters
1/2 cup Fresh cranberries
1 cup sugar
.50 oz Simple Syrup
- Combine all ingredients in a cocktail shaker
- Dry shake to build up emulsion
- Add ice
- Shake to chill and dilute
- Fine strain into a coupe glass
- Garnish with orange oil and a few drops of bitters made into a design.
- Add all ingredients into a microwave proof bowl
- Microwave for 1 minute
- Fine strain and press cranberries through a fine strainer to extract more syrup
- Combine .50 oz cranberry syrup with .50 oz simple syrup
- Mix well to incorporate
3. Serious Eats Brandy Sour
1 1/2 ounces Noir King Cognac VSOP
2/3 ounces fresh lemon juice
1 teaspoon simple syrup
lemon round for garnish
1. Add cognac, lemon and simple syrup to a shaker filled with ice.
2. Shake well and strain into a sour glass.
3. Add a single piece of ice and garnish with a lemon round. Serve.
4. Kindred Cocktail's New York Sour
2 oz Noir King Cognac VSOP
3⁄4 oz Orange juice
3⁄4 oz Lemon juice
2 t Sugar (superfine)
1⁄2 oz Red wine (dry, as float)
Shake cognac, juices, and sugar in a cocktail shaker filled with ice until chilled, about 15 seconds. Strain into a chilled champagne coupe. Gently pour wine over the back of a spoon set on the surface of the liquid so that the wine floats at the top of the glass.