Restaurants›Anjou Restaurant›Courvoisier V.s.o.p. Recipe

Courvoisier V.s.o.p. Recipe

Inspired by Anjou Restaurant
Time10m
Serves1

Make Courvoisier V.s.o.p. Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Cocktail

Method

Cocktail

1

Chill glass

Place a coupe or rocks glass in the freezer for 5–10 minutes, or fill it with ice water while you prepare the cocktail to properly chill it.

2

Mix ingredients

In a mixing glass or shaker filled with ice, add 2 oz Courvoisier V.S.O.P., 0.5 oz dry vermouth, 0.25 oz simple syrup, and 2 tsp orange bitters. Use large, fresh ice if available.

3

Stir

Stir the mixture gently for 20–30 seconds (about 20–30 revolutions) until well chilled and slightly diluted. Stirring rather than shaking preserves the cognac's silky texture and clarity.

4

Prepare glass

If you chilled the glass with ice water, dump the water out. If you used the freezer, remove the glass now.

5

Strain and serve

Double-strain or fine-strain the cocktail into the chilled coupe or rocks glass over a single large ice cube (optional) or neat.

6

Garnish

Express a lemon twist over the surface of the cocktail by holding the twist skin-side down and giving it a quick squeeze to release the oils, then rub the rim of the glass with the twist and drop it in or rest it on the rim.

7

Serve

Serve immediately. Suggested serving size: one cocktail per person.