National Cognac Day was recently observed, so we thought this would be an opportune time to introduce you to this fine steakhouse staple. It’s a great excuse to explore a superior sipping liquor that we love, and our customers enjoy from time to time to balance out the richness of an Eddie Merlot’s steak.
According to the Bureau National Interprofessionel du Cognac, 2010 was a great year for this wonderful beverage. The Bureau says:
2010 saw Cognac break all previous records for the value of its shipments, as it reached an all-time high of 1.86 billion Euros [2.69 billion U.S. dollars]. 2010 saw a massive increase across all markets and categories of just under 30%, representing 12.8 million cases or 153 million bottles and an increase of 17.9 % in volume.
We sat down with Joseph Davey, Corporate Beverage Manager for Eddie Merlot’s, to talk cognac. First, he tells us that cognac is traditionally served in a snifter because it is incredibly aromatic. “The bowl fits into the palm of your hand,” Joseph tells us. “It lets the heat from your hands warm it.”
Hennessey, Courvoisier, Remy Martin and Martell brands of cognac are served at Eddie Merlot’s, and are all are served neat in a snifter. “As a fine steak house, it’s one of those things you have to have on your menu,” Joseph says.
Cognac is also used in cocktails, such as the traditional sidecar, recipe below. For a sidecar, Joseph recommends using Hennessy V.S.
Esquire provided a recipe for the Sidecar on its web site and some history of the drink. We’re providing the recipe here. It’s simple to make, but please enjoy responsibly. Cognac is a higher-proof alcohol.
- 3/4 ounce Cointreau
- 3/4 ounce lemon juice
- 1 1/2 ounces cognac
Glass Type: cocktail glass
Shake well with cracked ice, then strain into a chilled cocktail glass that has had its outside rim rubbed with lemon juice and dipped in sugar.