Cognac Recipe

Measure and pour

Measure 6 tablespoons (approximately 90 ml) of a good-quality Cognac such as a VSOP and pour it into a brandy snifter or tulip glass.

Hold the glass by the stem or bowl, cup it gently in your hand to warm the spirit slightly for 10–20 seconds. Warming opens the aromas without overheating.

Bring the glass to your nose and inhale gently to appreciate the layered aromas (fruit, oak, spice). Take a small sip, let it coat your mouth, then swallow. Allow a moment to sense the finish and after-notes.

With a few drops of water

If the Cognac feels closed or too alcoholic on first sip, add 1 teaspoon of room-temperature water to the glass and swirl gently. The added water can open up floral and fruity notes.

With ice (on the rocks)

If you prefer chilled Cognac, add a single large ice cube to the glass. Let it sit 20–30 seconds, swirl once, then taste. The ice will cool and slightly dilute the spirit—adjust to preference.

For a light aromatic accent, express an orange twist or lemon peel over the glass by holding the peel skin-side down above the glass and gently squeezing to spray oils onto the surface. Rub the rim with the peel and drop it into the glass if desired.

Serve immediately. Cognac is typically enjoyed slowly at room temperature (or slightly warmed by the hand) to appreciate its complexity. Cleanse the palate between sips with a sip of water or a plain cracker if tasting multiple Cognacs.