Conjure Cognac Part Two (Cocktails): Mognac

What do you do when mixing with cognac?

Do you focus on its wine-like qualities and let it take center stage? Do you take it as a base ingredient similar to whiskey?

We’re actually kind of fond of using cognac and brandy in a whiskey-like function. We show that in tonight’s cocktail, which is a Manhattan-based cognac drink.

Mognac

• 2 oz Conjure Cognac
• .5 oz sweet vermouth
• 2 dashes bitters
• Maraschino cherry for garnish

Combine all the ingredients except the maraschino cherry in a cocktail shaker filled with ice. Shake well and pour everything into a chilled martini glass (ice cubes as well).

Normally you wouldn’t pour the ice cubes, as the ice can water down your cocktail. However, it’s hotter than hell here in western Kansas (record high temps all week, bitches!) We want something that’s going to keep us that much cooler. Sometimes you do sacrifice potency of the cocktail for taste and refreshingness. As blasphemous as it may sound…

I don’t care what Professor Grammar says. Refreshingness is a word. Mainly because we’ve written it. Right now.

Because you are using the powerful cognac, the drink maintains the base flavors of a standard Manhattan. However, the unique wine-like flavor of the cognac gives it a lovely deepness and a different kind of sweetness.

Cheers,

– Mark