Sherry is sweet dark sticky liquid left over from last Xmas?  Nothing can be further from the truth.

Sherry is delicious versatile wine from bone dry to luscious sweet.  It’d only be a pity (“tragic” to me, if I hadn’t had explored such crazy stuff and missing the world of it in life)  if we kept thinking it’s some out-dated drinks only for Xmas.  In fact, they are just amazing!

Some people told me I was being a little crazy to turn down the very kind invitation to the Commanderie du Bontemps dinner for hosting a sherry dinner.

As much as I adore 1990 Chateau Lafite, some bordeaux good buddies and winemakers whom I may had missed at dinner, to me,  it’d have been more insane if I’d not shared my love for Sherry through hosting a good collectors’ lineup for Bodegas Tradicion with Lorenzo García-Iglesias Soto freshly landed in HK from Jerez last Tuesday.tableFor a quick peek, here is our “Bodega Tradicion Collector Selections Dinner” – Our once a lifetime Tradition line up: ✨

* Fino 12years
a fairly new expression released in 2013. Bottled en rama around 12 years of age.  Who said fino has to be fresh!

* Palo Cortado VORS 40years
a big wow, same feeling that I had when I was at Tradition.  It pairs fantastically with Escargot with Pastis & Tomato Sauce, explosive flavors, salty, hazelnut, dried apricot, almond with caramel at the same time, long finish

* Amontillado VORS 45years

* Oloroso Tradicion VORS 45 years
A 45 year old Oloroso composed from different soleras dating back to the 18th Century,  orange peel, nuts, chocolate – round and pure

* Amontillado Viejisimo 80+years
80 years is only an average time the wine had spend in the solera system, when I drink this wine, I can’t help thinking of the 100 years ago when they start harvesting and making the wine in my hand.  It’s a concentrated wine full of savory flavors, something crazy that you will only know it if you try it

* Cream VOS 25 years
It is basically a mix of 70% Oloroso VORS with 30% of younger P.X.

* PX VOS 25years
sweet and luscious yet very balanced by great acidity, perfect on its own or like the spanish suggested, on a vanilla ice-cream.  (yet, I had it with artichoke at Tabanco El Pasaie in Jerez, it was delicious)

* PX VORS 45years limited edition
less sweet than PX VOS with great acidity and freshness.   I prefer this to drink on its own.

* Brandy solera gran reserva 25years

Lorenzo with wine for the night

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For further read, if you are interested:

Sherry is a fortified wine, produced in Spain’s sherry triangle. Located in the province of Andalucia, this triangle consists of Jerez de la Frontera, Sanlúcar de Barrameda and El Puerto de Santa María. The soil in this region is chalky, limestone based, and provides the perfect conditions for growing the Palomino grape, Pedro Ximénez and Moscatel, the three grapes used for making sherry wine.

There are quite a few kinds of sherry and that makes my head ache at the beginning.  However, in terms of style, we can just say there are 2 major style:  biologically aged (under a layer of flor yeast)– Fino and Manzanilla and oxidatively aged (in the absence of flor) – Oloroso. Two intermediate styles exist – Amontillado and Palo Cortado, which start biologically but gradually loose their layer of flor and continue their maturation in the oxidative way. All of these wines are bone dry, while there are also two types of naturally sweet wines (Pedro Ximénez and Moscatel) as well as a category of artificially sweetened wines (called Cream sherry or Dulce).

Since spending my last September in Jerez for the Vendemia, the culture, music, people and my time at the bodegas made me fall in love with this amazingly delicious wine.  It is a new flavor sensations.

Bodegas Tradition is a boutique bodega which only bottle consistently genre-defining, very fully aged wines capable of pleasurably filling the senses. All their wine  are bottled en rama, unchill, unfiltered, nor cold stabilized, with no additives and with only the sulfites used long ago for fermentation.

Some may find the taste of sherry not quite pleasant, perhaps due to the fact that we are too used to the typical red and white wine we’ve been drinking, however,  I do believe, the more you try enough of the good stuff (my other favorite ones: Bodegas Emilo Hidalgo, Bodegas Rey Fernando de Castilla, Bodegas El Mastro Sierra, Bodegas Barbadilo etc) and especially if you happened to stop by Jerez, you’d fall in love with these very special wine like I do and they will be close to your heart ever since ….. Be careful!

One of the most exciting things with wine is to keep along our adventure with wine, keep tasting new things, so don’t ever pass up these wine if you get the chance to taste it.   If you would like to taste it in HK, surely can pm me, or check www.vino-share.com !

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My tasting at Tradicion having one of 2500 bottles of this 30+years Palo Cortado full of elegance and complexity 

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we had more than what it shows here, check out the lineup above.

Winery info :

Bodegas Tradición is a newer winery located in Jerez, but it holds the honor of being the successor of the oldest winery in the Jerez production area. The bodega was founded in 1998 by Mr. Joaquín Rivero, who decided to give continuity to the family tradition in the sherry industry.

The origins of Bodegas Tradicion are based on “Bodega CZ, J.M. Rivero”, the oldest of the sherry houses known, with business dated back in 1650. J.M. Rivero was, by appointment, supplier of the Royal Houses of Spain and Portugal and the winery obtained many different international rewards.

The man who started the business was Mr. Diego Cabeza de Aranda y Zarco, who run the winery until Mr. Francisco Antonio de la Tixera joined him as a partner. The brand name CZ corresponds to the initials of the last names of the founder, and as the daughter of Mr. De la Tixera married Mr. Joaquín María Rivero y González, the winery was renamed as Bodegas J.M. Rivero keeping CZ as the main brand name.

The winery became a very successful business during the 19th century, and in 1855 the property had 3.188 wine casks and worldwide known brands, such as Solera Cabeza 1770, Tixera 1783, Trafalgar 1805, Viejo Oloroso C.Z, Pedro Ximénez del Carnero, San Enrique, Moscatel Menudo P.A.R., Pajarete Menchaca , Fino Viña del Barco, Fino Rivero, Mantecoso, Amontillado el Gallo, Brandy el Gallo, Brandy Montesión and Brandy Trafalgar.

Bodegas J.M. Rivero were sold in 1991 to another wine merchant, and immediately after Mr. Joaquín Rivero started planning the reinstatement of the family tradition through a new wine house and a different strategy: “The name Tradicion responds to a double requirement: continuance to the family wine business and a comeback of the traditional styles and the processes in the making of Jerez wines”.

With this aim an old sherry warehouse was acquired and after restoration of the warehouse the first casks arrived to Bodegas Tradición. Pursuing of the best soleras at the time was the main objective of the company, as well as sourcing old and first-rate American oak casks to keep the wines which were selected by the team of experts who were hired to work in Bodegas Tradicion.

Mr. Jose Ignacio Domecq Fernández de Bobadilla, former oenologist from Domecq, and son of one of the most famous oenologists from the golden age of sherry, Mr. José Ignacio Domecq González -“The Nose”- was hired to select the wines to be purchased and to create the Tradicion Styles. Along to Mr. Domecq, Mr. José Blandino, our foreman, with almost 50 years of experience in Domecq was hired as well, in order to select the casks and to make all the necessary arrangements in the house to set up the soleras.

In 2007 a new warehouse was acquired next to the original ones, named Rincón Malillo, which will be housing our newest release, Fino Tradicion, a new solera which is being developed and will hold approximately 400 casks.

I recently had the luck to have a good sit down, tasting with Benoît Gouez, whom has been the chef de cave at Moët & Chandon since 2005, talked about their new baby, MCIII,  a multi-vintage Champagne from the assembly of three wines all raised differently, in metal, wood and glass.  Here is some sharing. 

Moet

To me, this Champagne is quite interesting, as well, delicious.  How do they make it?  First it consists of 37%-40% Chardonnay and Pinot Noir from 2003 were vinified in stainless steel tanks which gives fruity dimension to the blend. 

Then the 2nd stratum is made from the wood (around  37%-40% ) they added Moët ‘s “Grand Vintage” 1998, 2000 and 2002 which partially aged in oak casks and then preserved in stainless steel vats.  

Finally, the assemblage (around  37%-40% )  is completed by Moet’s vintages from 1999, 1998 and 1993 aged in glass bottles (like what you would normally find in the market). “This layer complete the balance of the final assemblage by integrating a dimension that is lively and full of vitality with more roasted note and depth, turned into an eminent maturity evoking refinement and radiance,” said the house.

Surely, it takes guts to disgorge some good bottles of 1999, 1998 and 1993 and pour into the blend which may possibly fail. It also takes a very large cellar stocks which Moët has, the world’s largest cellar of vintage champagnes. Nothing comes easy, and certainly some good bottles were wasted, in fact, they failed twice, if anyone actually know about it.

Their first blend was in 1998, using the base wine of 1998; and the 2nd trying was in 2000 and both were not satisfying until 2003 which I am tasting now become a success and finally released to market end of last year (soon in HK).


I was tasting 2006, 2002, 1999 and MCIII side by side, in typical tube while MCIII in Zalto Bordeaux glass.   Below are some of my notes:

Moët & Chandon 2006

Ripe on nose with apricot and mandarin.  Rich and good structure however, not as fresh as the less hotter years.  A bitter sweet finish.

Moët & Chandon 2002

Citrusy, peachy, spicy and biscuits to start with.  Lively with great acidity on entry and rich with good complexity and structure, great texture as well.  Long lasting tasteful finish, a pink grapefruit touch.  Love this the most out of all.

Moët & Chandon 1999

Rich on nose, mature with bitter grapefruit, honey and toffee notes. Rich full body with “brownness” flavors such as chestnuts, dough, toffee and a long finish.

MCIII (in Zalto Bordeaux Glass) 

Disgorged in 2014, this wine has 10 years of assemblage and aged in cellar.

Very fine mouse (most refine compare to the previous 3 vintages), however, nose wasn’t as expressive as one would had expected despite a Zalto glass been used.   It was interesting though, opens up from toffee and mocha, pastry like note to citrus, mandarin peels then oysters seashell notes.   On the palate, it was fantastic with the highest complexity among all. Definitely more interesting then the nose one may had anticipated.  White peach, pink grapefruits, nutmeg, fresh yet mature at same time. MCIII evolves towards a long mineral finish with a bitter saltiness touch.  A contemporary one I must say. not cheap though roughly on the HKD 2k plus per bottle, would say if you are not tight in cash, it’s definitely fun and worth a try.

If you are a Champagne lover, what’s your best way to spend a good Saturday afternoon?

For me and one of my champagne maniac buddy, it was attending Richard Juhlin’s “Vintage and Maturation of Champagne” tasting at the Ritz Carlton in HK.   It wasn’t hosted at a huge venue; roughly  about 30 people attending the class, pretty causal overall, while I spotted a guy looking pretty handsome in tux to show respect.

 We had tasted 6 champagne from 6 different houses and 6 different vintages from 1995 to 2002.

Richard talked about the basic on what he believes to be the best way of tasting champagne – “concentration” i.e. you need to focus on the smell and taste of champagne even if you may be in the club celebrating; he talked about the best level of pour in a champagne glass ; the best temperature serving the bubbles; and his books of course.

Below are the Champagne we had tasted and some of my own note for my own record, would love to hear what you think if you ever tasted these bottle before:

Piper Heidsieck Cuvée Rare 2002 

Fresh toasty, bready aromas on first nose.  There comes fresh white peach, citrus and pear notes onwards.  Very well balanced with richness and focus.  Great texture and refined mouse.  love how lively, long and fresh this wine is.  Can starts to drink now but certainly can wait for another 10 years.


Krug 2000

This golden champagne is too delicious with great fragrant of  smoke, peach, pear, chamomile, honey and coffee.  The rich expansive broad flavors ranges from peach,  almond, mandarin zest to ginger, a surely dryer one compare to the Piper rare 2002 tasted earlier.  The fine, creamy mousse with now integrated acidity comes with much finesse with good power and complexity.  Long salty finish, hard to imagine anyone can resist a 2nd sip. lovely and can live a long life like most Krug do.

Henri Giraud Fût de Chêne 1999

The 70% Pinot golden orange champagne is less impressive than the usual past Fût de Chêne I had tasted.  nose of red apples, pear, nuts and petals in cream form.  great concentrations yet quite heavy in style with pink grapefruits, pear, ginger, oak and spices a medium dropping finish.  I wonder if this is due to bottle variations…..

Pol Roger Sir Winston Churchill 1996

This 96 Winston Churchill is so alive with class and power.  bright golden lemon color with great nose of green apple, lots of flowers, orange, brioche, nutty but fresh.  Creamy palate of tropical fruits, ginger, ripe pears and flinty, great acidity, young and classy! love it.

Charles Heidsieck Blanc des Millénaires 1995 

impressive freshness of green apple honey and lemon tart.  vibrant acidity along with good concentration and persistence of flavors.  So rich and intense, very youthful which one can’t imagine, a long persistence finish on the sweet end.

Bollinger la Grande Année Rosé 1999

Yeasty, brioche, hazel nuts, strawberries, blueberries  and smokey fragrance. Vigorous, big and vibrant. This Bond wine may be even better if it was less pushy.  Best to pair with food.

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Also tasted a few vintage champagne out of the class where the Henri Giraud Fût de Chêne 2000 really stands out than the 1999 here:

Henri Giraud Fût de Chêne 2000

Golden lemon tone.  It has a pronnoused yeasty brioche nutty note to it.  This  Fût de Chêne 2000 is certainly a rich and creamy one with a broad palete ranging from ripe apple, lemon, flowers, peach to smoke, very delicious in a special way yet acidity can be fresher to be sublime.

1997 Fleury Pere & Fils

Buttery seashell salty aroma this magnum of 1997 Fleury possessed.  Quite vegetal in style.  Lots of grassy, citrus, green apple note with a medium finish.  I believe this wine has to be drunk now.

Moutard Pere et Fils Cuvee Six Cepages Brut 2006

This Champagne is a blend of Chardonnay, Arbanne, Petit Meslier, Pinot Blanc, Pinot Noir and Pinot Meaner grapes and for this reason is being named as 6 cepages.  I found the nose is quite pure and soft  with white flowers, ginger, citrus and honey.  On palate  this is one of the few I like most (out of the few we tasted on the side), it is round and fresh with both white & pink grapefruits, apples.  Great freshness and balance, a very good long finish. Moutard is always underrated for some unknown reasons, yet, it is such a good champagne amongst all.


About Richard Juhlin

Richard Juhlin, born 1962, is a Swedish Champagne writer, who has written a number of books that have been translated into several languages, including English and French.

Juhlin is a physical education teacher by training, and was educated at Gymnastik- och idrottshögskolan in Stockholm. He worked as a teacher in Mälarhöjdenbefore he could make Champagne-related activities his full-time profession.  As of 2008, the total number of Champagnes tasted and rated by him was 6,500.  In 2002, he was given the French award Mérite agricole of the rank Chevalier. And in 2003 he pointed out 43 out of 50 champagnes in Paris at the annual Spectacle du Monde tasting.  

 

 

Haven’t update my blog for a while and I will catch up with all the past few months’ winery visits that I’d done in Bordeaux and Jerez soon.  Those are articles much into details that kept me from finishing .. it’s almost there!    Since am covering a sizable article on whisky for Harper’s Bazaar magazine (published in Nov issue so stay tuned )  that leads to a crazy 2 weeks of non stop whisky tasting along side with never too much wine events,  I am going to at least post a quick one on my yesterday Benromach – scotch from speyside-  tasting so share some of the thoughts.
The tasting was held at Whisky@Stable in 1881 Heritahe HK.  An event held by Benromach launching their single malt to Asia.

The “heart” of the Benromach range is the flagship whisky Benromach 10 Years Old;  the Spirit of the Year at the 2015 International Spirits Awards in Germany, a gold medal in the Scotch Whisky Masters competition run by the Spirits Business Magazine and a gold medal at the 2015 San Francisco World Spirits Competition.  Ewen Mackintosh, Chief Operating Officer at Gordon & MacPhail, owners of Benromach Distillery said: “Our 10YO has a classic pre-1960s Speyside character which is a direct result of all the parts used to create it. Every cask is hand-filled, hand weighed and hand-stamped before maturing in traditional dunnage warehouses.”

“And we are very proud to introduce our portfolio of classic Speyside single malt scotch whiskies. Our company has been passionate about single malt for over a century. It is becoming very popular with discerning drinkers; many are choosing to move away from blended brands and introducing their palates to the more refined and distinctive taste of single malts.”

So let’s try some scotch here, in front of me were 5 different ones with different style:

Benromach 10 Years Old:

After being matured for 10 years, it is bottled at 43% ABV and emerges golden, with a sweet mellow taste and a spicy afterglow with a wisp of smoke .  Every cask is hand-filled, hand weighed and hand-stamped before maturing in traditional dunnage warehouses. I enjoyed this the best amongst all.

Benromach 100° Proof :

It is simply a 10 year old bottled at a significantly higher strength – 100° Proof (more commonly known as 57% ABV these days). It is given its name from an old sailor’s tradition to make sure their rum had not been watered down. They would mix their spirit with gunpowder and if the mixture ignited, its strength was “proved”.  A rich whisky with sherry kicks, stewed fruit, honey and vanilla with gentle smokiness. I mixed slowly with water to see it evolves.

Benromach 15 Years Old :

Golden amber colour with soft smokiness matured in a mix of sherry and bourbon casks . It is bottled at 43% ABV and tastes of spices such as mints and ginger,  plums with orange peel flavours, quite smooth.

Benromach Hermitage 

A 8 years old whisky with a wood finish in Red wine cask from Hermitage appellation D’origine Control for 27 months.  It is sweeter in style with more strawberry notes and less smokey compare to the 10 years. Most participants at the tasting prefer this one and I like this very much too!  I can’t wait to taste their Sassicaia Wood Finish. 

Benromach Peat Smoke

It is malted with high levels of peat smoke at 67ppm (parts per million: the phenol level, to those in the know) matured in first-fill bourbon barrels. It is fruity and smokey, obviously.  If you’re looking for a smoky Speysider, this ought to fit the bill rather nicely.

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Distillery info:

Originally built in 1898, Benromach Distillery was brought back to life when leading whisky specialists Gordon & MacPhail purchased it in 1993. The distillery was extensively re-equipped over a five year period before it was officially opened by HRH Prince Charles in 1998.

In reopening Benromach Distillery, Gordon & MacPhail decided to create a classic Speyside single malt – a style that draws its influence from Speyside whiskies pre-1960s.

Benromach Distillery is located on the outskirts of the ancient market town of Forres. A four star visitor centre is open to the public throughout the year for tours and tastings. Benromach Distillery is a member of the world famous malt whisky trail.

Price Info:

The Benromach Speyside Single Malt Scotch Collection – Benromach 10 Years Old HK$636, Benromach 15 Years Old HK$1073 and Benromach 100° Proof HK$930 are available now at selected retail stores including Rare & Fine Wines, Hung Yuen Provisions and Lillion Wines.

More information can be found at www.benromach.com

Paris was a little grey but less cold compared to my Piedmonte wine trip this February. However, Paris is never grey on the wine side.   This time, I stepped into the venerable Parisian wine shop Legrand Filles et Fils off  Galerie Vivienne and met up with CEO Gerard Sibourd-BaudryQy Tian and Michael Scott for a good weekend chat on wine.

legrand1

walking into this Parisian wine shop Legrand Filles et Fils off the Galerie Vivienne

Founded in 1945 by Lucien Legrand it was a fine grocery shop, the decor remained virtually intact, where you can walk in from Rue De La Banque which is very much closer to the Pyramid and find yourself surrounded by spices, sauternes chocolate , tea and of course,  all the great wine they can offer.

After getting yourself some good treats (which I did, of course), you can then ease yourself into their wine bar connecting to the shop.  This chic wine bar was only opened back in 2002 and this is still a great place to drink fine wine from all over the world by the glass with the cheese and charcuterie.  One great things I love about this bar besides the floor-to-ceiling shelves filled with great wine and ladders, you can simply buy a bottle fine the shelf at retail shop price (!) and drink at the bar without more charges (!!) How great is that? Especially for those who lives in the rent-is-can’t be more expensive- HK land where bottle price at wine bar are often at least double or triple the retail’s.

LeGrand wine bar

Loving the interior and ambiance of the LeGrand wine bar

We settled in for some good chat at the tasting room filled with high bar chairs cross the corridor of the gallery in front of the bar.  With cigar and wine, no one would be uplifted.  Gerard shared few tasting events they hosted with some of the most prominent makers and found myself just missed a great tasting with Cecile Trambley at the same room few month ago.   All of their wine are ex-domaine and they simply get the best allocation from top makers.   For any serious wine collectors, I guess that is one of most important factors to consider when they buy their wine.

LeGrand is the grandpa of wine retailers and has been very popular amongst the local Parisians.  Do check out what tasting fun they are having if you love wine and so happened to be in Paris!

CEO Gerard Sibourd-Baudry (right), Qy Tian (left) sharing the long history of Legrand

CEO Gerard Sibourd-Baudry (right), Qy Tian (left) sharing the long history of Legrand

beautiful wine I had during the visit at their tasting room

beautiful wine I had during the visit at their tasting room

A Little More Info About Legrand Legrand group including the famous shop in the Galerie Vivienne, home trading Legrand & Associates, as well as rare wines sales company Peter Thustrup were acquired for approximately 16 million euros by Amane Nakashima,  whose is a shareholder of his family Nakashimato food group, the Japanese Emperor mayonnaise, marketed under the Kewpie brand. With this operation mounted by Rothschild, the Nakashima family became the owner of nearly 80% of the group controlling the cellar activities, merchant and rare wines Legrand. 

LEGRAND FILLES ET FILS
1, rue de la Banque 75002 Paris
Nearest transport: Bourse (3) Hours: Closed Sunday
Telephone: 01 42 60 07 12
http://www.caves-legrand.com

“Vodka martini please. Shaken, not stirred”, A James Bond fan ordered a Vesper at FourSeason Hotel HK last night.  Die hard fans can be so cute.

Shakennot stirred“, a catchphrase of Ian Fleming’s James Bond.  I asked the bar man at FourSeason and he as well told me all their martini are in fact, shaken not stirred. But why Mr. Bond decides his (or let’s say Ian Fleming’s preference!) should be shaken while the traditional martini is always stirred?  I have done some reading, asked around and realized that the preparation of a martini has an influence on their antioxidant capacity, wow!   Biochemists, and martini connoisseurs have investigated the difference between a martini shaken and a martini stirred.   The Department of Biochemistry at the University of Western Ontario in Canada had conducted a study and found that the shaken gin martinis were able to break down hydrogen peroxide and leave only 0.072% of the peroxide behind, versus the stirred gin martini, which left behind 0.157% of the peroxide.   Thus a shaken martini has more antioxidants than a stirred one. The study was done at the time because moderate consumption of alcohol appears to reduce the risk of cataracts, cardiovascular disease, and stroke.   Didn’t expect it would be related to health but am sure that’s not the reason why Mr. Bond want his to be shaken.  

Lillet Blonde used to be Kina Lillet before Maison Lillet removed KINA from the brand name in 1970s

Let’s see what’s “the” Bond’s “dry martini” distinctive specifications : ” Three measures of Gordon’s, one of vodka, half a measure of Kina Lillet. Shake it very well until it’s ice-cold, then add a large thin slice of lemon-peel.” He calls this a Vesper, after the beautiful double agent from the book (Eva Green in the film Casino Royale).

A traditional martini is made with gin, dry vermouth and either an olive or a lemon peel.  Nothing else.  (or A vodka martini substitutes vodka for the gin, but sometimes allows other ingredients).  Bond is probably the only person who takes both spirits.  And a proper martini should be stirred, not shaken.

In terms of taste, there are true differences between shaken and stirred :

  • a shaken martini is commonly believed to be colder than one stirred, although bartenders had tested it if they are shaken / stirred in the same container and had stirred well enough, they are equally cold
  • a shaken one may be more diluted (if they didn’t get filter those tiny broken off ice chips completely).  But Bond probably prefer it shaken more because he can have it quicker than weaker
  • shaking a martini dissolves air into the mix; this “bruising” of the gin which is again a myth makes a martini taste too “sharp” some argued
  • a shaken martini will dissolve the Lillet and vodka better (when it is produced from potato vodka can be a little oily in terms of mouth feel ), giving a less oily mouth feel to the drink
  • a shaken martini will be more cloudy than a stirred one which most connoisseurs may prefer the appearance in the glass to be clean and sharp and clear (it doesn’t effect the taste)

So, now, you may see the difference and which way you prefer?  the Bond’s way or the connoisseurs’ way?  Or perhaps a “reverse Vesper” if you are a little more experimental and would love more Vodka in your Martini?  I would suggest you to ask for a Belvedere as the Vodka to have!

Adding this vodka martini tasting note from yesterday which i found interesting showing portions and recipe on making a

Adding this vodka martini tasting note from yesterday which i found interesting showing portions and recipe on making a “reverse Vesper”, a “wet” and a “dry” martini

King of brandies may not be as stereoptyed as you may think, heard many would comment it as “just an aged spirit for after dinner sip” or “for the older crowd”, “too strong, not for me” kind. 

however, Mixologists have been discovered a variety ways to shake things up and made cognac into the hipsters category.  

In London for example, I recently spent one of  my most awesome nights at the London’s “A Listers” club, Chiltern Firehouse, their private VIP bar were mixing amazingly delicious cockatil with cognac as a base, love it if you are little bored over gin or dark rum for a while. 

Below I am sharing 3 recipes inspiration after discussing and tasting with Alex Chatte, the head Mixologist at BiBo HK, some really tasty cognac (we are using Martell here) based cocktail which you can impress yourself and friends at home:


 1) Side Car

Martell Noblige

Lemon Juice

Cointreau with a sugar rim on the glass

 

2) Noblige Sling

Martell Noblige

Yuzu Juice

Falernum Liquor

Fresh Pear Juice

Green Apple Liquor

Ginger Beer


3) Borderie Old Fashion 

Martell Noblige

Sugar Cube

Orange Bitters

Shake into sparkling shaker and double strain

 

Perfect for the coming weekend! 

we are using Martell as our cognac base for the 3 cocktails this time

  

Alex Chatte mixing a Martell based sidecar at Bibo

 

Martell

www.martell.com

Martell, one of the oldest cognac houses, forged by passion and knowledge passed through the Martell family since 1715 – creating cognacs that have been enjoyed and cherished for three centuries.

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