Courvoisier Vsop Recipe

1. Measure

Measure 2 oz of Courvoisier VSOP using a jigger and pour it into a chilled snifter or rocks glass.

2. Optional dilution

If you prefer the cognac slightly open and less concentrated, add 0.5 oz of room-temperature filtered water and gently swirl to integrate. This step is optional and depends on taste and the age of the drinker.

3. Serve neat (snifter)

For classic tasting, serve without ice in a warmed snifter: cup the glass in your hands for 30–60 seconds so the cognac gently warms and the aromatics open, then smell and sip slowly.

4. Serve on the rocks (optional)

If serving on the rocks, place one large ice cube into a rocks glass, pour the measured cognac (and the optional water) over the ice, and allow it to rest 20–30 seconds to chill and slightly dilute before tasting.

5. Prepare orange twist

Use a vegetable peeler or paring knife to cut a 2–3 inch wide strip of orange peel avoiding the white pith as much as possible. Hold the twist over the glass and gently express the essential oils by bending the peel outward so the oils spray onto the surface of the cognac, then rub the peel on the glass rim and drop it into the drink (or rest on the rim).

6. Optional cherry

If desired, drop one Luxardo or brandied cherry into the glass for a touch of sweetness and presentation.

7. To taste, take small sips and let the spirit coat your palate. Note the VSOPʼs balance of fruit, oak, vanilla and spice. If served in a snifter, inhale gently above the warmed glass between sips to appreciate the aromatics.