Podcasts about vsop cognac

Cocktail or category of cocktails? That's the big debate at Cocktail College today, as we welcome Amy Racine, the beverage director for JF Restaurants, to explore the Champagne Cocktail. The IBA classes today's drink as a “contemporary classic,” listing its ingredients as chilled Champagne, Cognac, Angostura bitters, a sugar cube, and — curiously — a few drops of Grand Marnier. That interesting final component aside, it would seem to confirm this as being a cocktail instead of a category. But as we'll soon get into with Amy, riffs abound and are easily achieved by switching up the base spirit and tweaking a few other ingredients. Listen on, or read below, to learn Amy's Champagne Cocktail recipe — and don't forget to like, review, and subscribe! Amy Racine's Champagne Cocktail Recipe Ingredients 1 brown sugar cube 1 dash Angostura bitters 1 dash orange bitters 1 ½ ounces chilled VSOP Cognac 3 ounces chilled Champagne Garnish: orange and lemon peel Directions Add brown sugar cube to a chilled AP glass or flute. Soak cube with orange and Angostura bitters. Add Cognac and top with Champagne. Express and discard an orange and lemon twist.

Recorded at Ten86 Lounge in Hawthorne, New Jersey the lizards pair the La Palina Goldie Laguito No. 2 with H by Hine VSOP Cognac. The guys discuss the unique story behind the Goldie line, they debate the merit of lighting a cigar with a soft flame versus a jet flame and they discuss Gizmo's new cigar vault.Join the Lounge Lizards for a weekly discussion on all things cigars (both Cuban and non-Cuban), whiskey, food, travel, life and work. This is your formal invitation to join us in a relaxing discussion amongst friends and become a card-carrying Lounge Lizard yourself. This is not your typical cigar podcast. We're a group of friends who love sharing cigars, whiskey and a good laugh.website/merch/rating archive: loungelizardspod.comemail: hello@loungelizardspod.com to join the conversation and be featured on an upcoming episode!instagram: @loungelizardspod

Recorded at Ten86 Lounge in Hawthorne, New Jersey the lizards pair the New World Dorado by AJ Fernandez in Robusto with Hine Rare VSOP cognac. The guys do a deep dive through Cigar Aficionado's Top 25 Cigars of 2022 and Senator shares the history of tonight's cognac pairing.Join the Lounge Lizards for a weekly discussion on all things cigars (both Cuban and non-Cuban), whiskey, food, travel, life and work. This is your formal invitation to join us in a relaxing discussion amongst friends and become a card-carrying Lounge Lizard yourself. This is not your typical cigar podcast. We're a group of friends who love sharing cigars, whiskey and a good laugh.website/merch/rating archive: loungelizardspod.comemail: hello@loungelizardspod.com to join the conversation and be featured on an upcoming episode!instagram: @loungelizardspod

This week Ben and Frane blasted out a crazy week of NFL news from an outdoor location, where football should be played and football podcasts should be recorded! We discuss breaking NFL news, NFL Week 1 picks, NFL power rankings to begin 2022 season, Russell Wilson gets a huge 5 year extension, Najee Harris has a nagging injury, Dallas Cowboys expectations for 2022, Lamar Jackson fires back at fans wondering about contract negotiations, Eagles trade for C.J. Gardner-Johnson from Saints, and much more.Frane concocted the shot of the week. We sampled and reviewed D'USSE VSOP Cognac and Belching Beaver Phantom Bride IPA.Follow us at @GoalThirst on Twitter and @thirstand on Instagram. You can listen and subscribe at thirstandgoal.buzzsprout.com. Please also check us out on Pandora and Amazon Music! To send us a question or comment, email: podcastthirstandgoal@gmail.com. Leave us a voicemail at (818) 350-2680 (Be aware: we may play it on the air). 

We're joined by comedian and historian Nash Flynn, who had us laughing hysterically throughout this dark story about funeral rituals.  She tells us how Victorian capitalism ruined funerals by magnifying social inequality even after death. We discuss poorhouses and the poor laws of 17th Century London before examining death rituals from the Victorian era in England and America. Nash Flynn is one of the two hosts of the Death and Friends podcast – a comedy show that deals with death and its relation to history, culture, and art. She also cohosts a new podcast called Tomorrow, Today with Andy of the Poor Proles Almanac. They interview researchers and academics about the shape of the future. In addition to these two podcasts, Nash runs several comedy shows, including KO and Cabin Fever. The latter is a nonprofit which raises money for Black Lives Matter. Nash obtained her masters in history after studying death-way trends through gravestone iconography and changes in burial rituals. Follow @itsnashflynn on Twitter & Instagram, listen, rate, and subscribe to her podcasts on Apple, Spotify, etc., and support her through Patreon or Venmo (@itsnashflynn)!Death & Friends PunchServes twenty friends, or ten Marxists . Solo recipe below!Prepare an oleo-saccharum (shrub) . Peel 12 lemons with a sharp vegetable peeler, trying to get as little of the white pith as possible. Muddle with 350 ml light raw sugar and left sit for an hour.  Muddle once more . Add 575 ml lemon juice & stir to dissolve sugar. Strain into an empty 750ml bottle. Add water to fill any remaining space, seal and refrigerate. To serve, fill a large Punch bowl with crushed or finely cracked ice, pour in the bottled shrub and add one 750ml bottle each of Averna Amaro, VSOP Cognac, and Jamaican rum. Add 60ml of fine quality Absinthe like Vieux Pontarlier and then top off with three bottles of chilled brut Champagne. Stir, garnish, & enjoy!To make ONE serving:20    ml     Cognac    (try Courvoisier VSOP – the cognac that Charles Dickens preferred)20    ml    Jamaican Rum     (try Worthy Park 109, any Hampden Estate, or Appleton Estate 12 year rums)20    ml    Averna Amaro20    ml    Oleo saccharum shrub (as made below)1    dash    Absinthe60    ml    Brut Champagne or other sparkling wineBuild this drink over crushed or finely cracked ice. Top with the brut Champagne and garnish with a maraschino cherry, pineapple slice, and mint bouquet.  Glassware:      Clear heat proof mug Garnish:         Maraschino cherry & mint leavesABV:             15%Support the show

I had a great conversation with Francisco Tonarely, Co-Founder, President & CEO of Distillier LLC Grand Brulot, VSOP Cognac & Café Liqueur. Francisco knows the power of marketing, I found Francisco's story  INSPIRING, POWERFUL & INSIGHTFUL. His latest venture Grand Brulo, is a BRILLIANT new product, and the story of the struggles and triumphs of creating it are a tribute to the entrepreneurial spirit. As the first ultra-premium French VSOP Cognac 80 proof coffee spirit, made in France, Grand Brulot revives an over two-hundred year old French tradition where rich coffee was blended with Cognac to create an exquisite tasting drink: The Brulôt. As a result of the company's attention to detail and respect of French heritage, Grand Brulot has become a staple at some of the best restaurants in the US and globally, and has been featured in the New York Times, Haute Living, and Cigar Aficionado, as well as numerous websites devoted to the spirits and restaurants industries. While launching a brand is never easy, Francisoco shares his insight into how it's NEVER THE “RIGHT TIME” to do anything in life, you just have to go for it!Francisco is a seasoned professional with years of experience. He has learned many things over the years, especially about PERSONAL COMMITMENT AND PLAYING THE LONG GAME. He has been on both sides of the table, working in executive management and as an entrepreneur in the US, Europe, and Latin America. Francisco is passionate about the work he has done for all types of products from the consumer goods industry, with a focus on specialty foods and spirits. Notably, he served as a US Consultant for MEC3, a global leader in the production of ingredients for gelato and pastries, Francisco has also held numerous high-level management positions with other industry-leading companies, including Stock Spirits Group USA, Seagram Spirits and Wine Group, Bacardi International and Brand Equity Partners Inc.Connect with Matt Rosenthal: LinkedIn: /matt-rosenthal-mindcore/ - Instagram: @mattrosenthal_ Connect with Francisco Tonarely: grandbrulot.comInstagram: @grandbrulot 

We explore cigars from Casa Cuevas and pair them with D'usse VSOP Cognac. Special guest Luis Cuevas from Casa Cuevas joins us and the winners from our giveaway announced. Melissa wants 100 lives and Al announces the winners from the Cigar Journal 2020 awards and talks about chicken poop. www.thegoodcigar.com

We’re ecstatic to be joined this week by our esteemed guests Carl Trueman and Todd… The post DT: The Presbyterians Strike Back w/ Carl Trueman & Todd Pruitt // Tasting Courvoisier VSOP Cognac appeared first on Society of Reformed Podcasters.

We're ecstatic to be joined this week by our esteemed guests Carl Trueman and Todd Pruitt of the Mortification of Spin podcast. This was one of the most fun episodes we've recorded to date and we hope it is entertaining, edifying, and informative for you, our listeners. We discuss Presbyterian Covenant Theology while sipping Courvoisier VSOP Cognac and cracking plenty of jokes along the way. Next week, we'll be continuing our journey through theological anthropology with a discussion of Hamartiology, the doctrine of sin. Our Patreons voted on Templeton Maple Cask Finish Rye Whiskey, so we will be sipping that for Episode 41. Also, our giveaway is still running through Friday 9/25/20. Enter to win a copy of Dr. Samuel Renihan's book "The Mystery of Christ" and a DT Glencairn by visiting www.DistillingTheology.com/Giveaway If you'd like to hear the full length of this episode, check out our Patreon. Enjoy extended episodes, watch us live stream our episodes before they are released, and get access to exclusive bonus content on Patreon, starting at just $4.99 per month: https://patreon.com/distillingtheologyWe've introduced a new $14.99 per month level with some extra perks, including a Patreon-exclusive coffee mug after your first 3 months as a thank you for your support.Distilling Theology is a proud member of the Society of Reformed Podcasts - a network of doctrinally sound podcasts from a Reformed perspective. You can get all the shows in the network by subscribing to the megafeed at https://reformedpodcasts.com/The Distilling Theology merch store setup over at https://shopdistillingtheology.com/ ! While our glassware is currently out of stock, we have our Quote Mugs available featuring awesome quotes from "The Wonderful Works of God" by Herman Bavinck. For a limited time if you purchase all 3, an automatic discount is applied and you get the entire 3-mug collection for $33.33 plus tax/shipping!Thanks for listening and as always, whatever you do, whether you eat or drink, do all to the glory of God.Soli deo Gloria!Support the show (https://www.patreon.com/DistillingTheology)

Episode 26! Jaleel White from Historical Roasts on Netflix, Me Myself & I, and his star-making run as Steve Urkel on Family Matters, joins Gary & Elliot for a career-spanning conversation and a very grown up cocktail. This episode's drink by Elliot: The Velvet Glover 1 ½ oz. Monkey Shoulder Blended Scotch ¾ oz. VSOP Cognac ¾ oz. Luxardo Maraschino Combine all ingredients in a mixing glass with ice and stir until cold. Strain into a coupe. No garnish. Like the sound of that cocktail? Then check out Elliot's book Create 100 Cocktails, available right now in print on Amazon! https://www.amazon.com/dp/1791870589 Also available as an ebook on Gumroad: https://gum.co/aWfNX And now you can support the show and a good cause with Daydrinking with Gary & Elliot official podcast swag available at teespring.com/daydrinking! Half the proceeds from every sale goes to support Mothers Against Drunk Driving and their efforts to stop drunk driving, because we mean what we say at the end of every episode: If you're going to day drink, do so responsibly! Questions? Comments? Praise? Email us at daydrinkingwithgaryandelliot@gmail.com

Swollen Gland2 oz Berkshire Mountain Distillers’ Greylock Gin.5 oz orange juice.25 oz Yellow Chartreuse4 dashes Peychaud’s Bitters Shake with ice and fine-strain into a chilled, Vieux Pontarlier Absinthe-rinsed coupe.Garnish with a cucumber ribbon on a pick. The Dreamer1 oz Amaro Montenegro.5 oz rye whiskey.75 oz fresh lemon juice.25 oz Demerara syrupGinger beer Shake all ingredients with ice and strain into an ice-filled Collins glass. Top with ginger beer and garnish with an orange slice. Mid-Century Zombie1 oz 151 Demerara Rum1 oz Gold Puerto Rican Rum1 oz Lemon Juice1 oz Light Puerto Rican Rum1 oz Lime Juice1 oz Passion Fruit Syrup1 oz Pineapple Juice1 tsp Demerara Syrup1 Dash Angostura Bitters Shake with crushed ice, pour unstrained into a tall glass and garnish with a mint sprig. Sharky's Revenge.75 oz White Martinique Rhum.75 oz Angostura bitters.75 oz Ginger syrup.75 oz lime juice Shake ingredients until very cold and fine strain into a chilled cocktail glass. Autumn Wassail1.5 oz Louis Royer Force 53° VSOP Cognac.5 oz Santa Teresa 1796 Rum4 oz Wassail Batch*, hot (or 3 oz Wassail Batch, chilled, if serving cold)1 Apple slices or cranberries To serve hot, add the cognac and rum to a Toddy glass and top with the Wassail Batch. Garnish with apple slices or fresh cranberries. To serve cold, add all the ingredients to a shaker and fill with ice. Shake, and strain into a chilled cocktail glass. *Wassail Batch1 qt Organic apple cider2 cups Unsweetened pomegranate juice.25 cup Sugar1 cup Fresh orange juice.75 cup Fresh lemon juice3 Cinnamon sticks1 tsp Whole cloves1 tsp Whole allspice Combine all the ingredients in a saucepan and bring to a simmer over medium-low heat. Cook for at least 1 hour, stirring occasionally.

Corpse Reviver #2.75 oz gin.75 oz lemon juice.75 oz Cointreau (triple sec).75 oz Lillet1 dash absinthe Shake ingredients in a mixer with ice until well chilled and strain into a chilled cocktail glass. The Nice Nice2 oz bourbon.75 oz Aperol.5 oz simple syrup (1:1)3 drops of orange flower water4-6 fresh basil leaves Shake all ingredients, double strain into a chilled cocktail glass and garnish with a fresh basil leaf. Listener request:A.B.C. Cocktail1 oz Tawny port1 oz VSOP Cognac.25 oz Maraschino liqueur1 barspoon simple syrup Tear the mint leaves and add them with the other ingredients to an ice filled shaker. Double-strain into a chilled cocktail glass.

This week on the Bartender Journey Podcast, its a recap of the Bar Smarts Advanced course -- an amazing recourse for Bartender Education.How do you develop your tasting palate?  How do you describe what you are tasting?  Plus, making cocktails for Mr. David Wondrich!Also, tasting a very rare whisky from France!  Eddu Silver Pur Ble Nior Whisky is aged in used Cognac barrels.  Try a tasting pack from Flaviar to sample some fascinating spirits from around the world!Here's a non-bar related tip:  Dollar Shave Club will save you a ton of money on your razors!  Order 5 razors a month for $1 (plus $2 shipping).  Click here to order AND help support the Bartender Journey Podcast!Sidecar Recipe:  Sugar for Rimming Glass1.5 oz VS or VSOP Cognac.75 oz Cointreau.75 oz Fresh lemon juiceGarnish:Orange peelGlass:CocktailMethod:  Coat the rim of a cocktail glass with sugar and set aside. Add the remaining ingredients to a shaker and fill with ice. Shake, and strain into the prepared glass. Garnish:  orange peel.

Vieux Carre Contributed by Robert Ferrara • 1 oz Bulleit Rye • 1 oz Sweet Vermouth • 1 oz VSOP Cognac • 1/4 oz Benedictine • Dash of Angostura Bitters • Dash of Peychaud Bitters Add all ingredients to a mixing glass and stir for 20-25 seconds. Strain it into a glass and top with ice. Garnish with a lemon twist to make it pop.