©2015 Claro Trading & Consulting Ltd.
Spring fever
- 4 cl Bache Pure & Rustic VSOP
- 2 cl maple syrup
- Ginger beer (light)
Make the drink in a highball glass with ice cubes. Garnish with a long slice of lemon peel.
Refreshing and seductive when the snow is melting and summer is on the way.
Bache Gabrielsen Cocktails
Raisin and Cinnamon Blazer
Winter warmer
- 4 cl Bache Pure & Rustic XO
- 4-5 raisins
- sugar
- cinnamon
- orange zest
Place a cognac glass containing cognac at an angle on a lowball glass of hot water. Add the raisins,
sugar, cinnamon and orange zest to the cognac glass. Light the cognac and rotate the glass for about
45 seconds. Put the flame out by cutting off the air supply with some bar napkins. Have a slurp and
feel the warmth spread!
Pure Velvet
Autumn comfort
- 2 cl Bache Pure & Rustic VSOP
- 1 cl Creme de Cacao
- 1 cl Pastis
- 4 cl raspberry purée
- 4 cl cranberry juice
- juice of half a lemon
- 1.5 cl grenadine
Pour all the the ingredients into a shaker, shake and strain into the glass. Garnish with half a slice of
lemon. A deep velvety red drink that delivers all the flavour promised by the inviting colour.
Orange espresso Martini
Sunday brunch
- 3 cl Bache Pure & Rustic XO
- 1 cl Cointreau
- 1 single espresso
- 4 cl simple syrup
- 2 large pieces of orange peel
Shake and strain into a cocktail glass.
Good morning, good coffee, good cognac, good times!
Chocolate & Chilli Martini
St Valentine’s Day
- 4 cl Bache-Gabrielsen Morisset Single Estate
- 2 cl chilli syrup (simple syrup with chillis)
- 4 cl melted dark chocolate (70% cocoa)
- caster sugar
Shake the cognac, syrup and chocolate, then strain into a cocktail glass.
Sprinkle with caster sugar to garnish.
Everybody likes chocolate, ’nuff said.
Corinthian Summer
Midsummer Eve
- 4 cl Bache Pure & Rustic VSOP
- 3-4 cl raisin syrup (simple syrup with raisins)
- 2 cl lemon juice
- ¼ pear
- 5-6 green grapes
Put all the ingredients in a shaker. Then muddle and shake before straining into a cocktail glass.
Garnish with a pear boat with stalk. A fresh but tasty treat in the company of good friends on a warm
summer evening. What could be better?
Apple Alexander
Digestif
- 3 cl Bache Pure & Rustic VSOP
- 1 cl Crème de Cacao
- ½ apple (preferably Pink Lady)
Muddle, shake and double-strain into a cocktail glass. Pour on about 4 cl of lightly shaken whipping
cream to cover. Garnish with a stripe of grated nutmeg. A new twist that adds fresh and fruity
dimensions to a popular classic.
Refashioned
Aperitif
- 1 large sugar lump
- 4-5 drops of Angostura bitters
- 4 cl Bache Pure & Rustic XO
- 1-1.5 cl Maraschino cherry syrup
Use an old fashioned glass. Place the sugar lump on a napkin on top of the glass and sprinkle with
Angostura. Then crush the sugar lump, add ice and stir in the cognac and cherry syrup. Zest the
orange peel over the drink, around the edge, and add to glass. Garnish with orange peel or a cocktail
cherry. A little powerhouse to titillate the palate with flavours and aromas that provide a harmonious
setting for the cognac.
BG Sidecar
- 4.5 cl Bache Pure & Rustic VSOP
- 1.5 cl Cointreau
- 1.5 cl lemon juice
Shake with ice and serve in a cocktail glass.
French Coffee
- 4 cl Bache Pure & Rustic VSOP
- 2 tsp brown sugar
- coffee
- whipped cream
Pour hot coffee into a glass. Stir in the sugar, then add the cognac. Float the whipped cream on top.
Chocolat Orangina with a kick
Warm cocktails Bache style
- 2 cl Bache Pure & Rustic VSOP
- 2 cl Cointreau
- 3 tsp O’boy chocolate drink mix
- steamed/hot milk
Mix the O’boy, Cognac and Cointreau. Stir well. Add hot milk. Top with orange zest. If you want to
impress, you can flambée by taking a large piece of zest and lighting the spray as you crush it over the
drink.
Magma Doctor
Warm cocktails Bache style
- 4 cl Bache Pure & Rustic VSOP
- 1 large tsp honey
- 1 cl simple syrup
- juice of half a lemon
- hot water
- cloves (optional)
Mix the honey, lemon, simple syrup and cognac. Stir. Add hot water.
Appelcoin
- 3 cl Bache Pure & Rustic VSOP
- 1 cl Cointreau
- Apple juice (fresh-pressed cloudy)
Shake with ice and strain into a cocktail glass
Charente Express
- 3 cl Bache Pure & Rustic VSOP
- 1 cl Creme de Cacao Brun
- 1 double espresso
- 1 cl caramel syrup
- 3 cl cream
- 3 cl milk
Pour the ingredients into a shaker. Shake and strain with ice. Serve in a highball glass.
Toddy
Warm cocktails Bache style
- 2 cl Bache Pure & Rustic VSOP
- Cinnamon sugar (sugar, cinnamon, water = simple syrup to cinnamon 1 litre/1 stick
- Angostura
- Fresh-pressed cloudy apple juice
- Orange twist
Pour the cognac and Angostura into a highball glass, then hot apple juice and cinnamon sugar.
Garnish with an orange twist
Horse’s Neck
- 4 cl Bache Pure & Rustic VSOP
Pour the cognac into an old fashioned glass with lots of ice. Top up with ginger beer and a twist of
lemon.
