As daylight savings signalled the start of warmer weather creeping in and the summer season is around the corner, the time has finally come to whip out your bar cart essentials and mix up some delicious, summery cocktails.
Top five Australian bartender, Andie Bulley from Savile Row Bar in QLD, is one of Australia’s most sought-after bartenders, recently taking home the gold as ‘Rookie of the Year’ at the 2023 Bartender Awards, as well as recently placing in the top five in the coveted Diago World Class. Heading into the warmer months, she has teamed up with Monnet Cognac, to create three unique cocktail recipes that are perfect for the holiday hosting seasons.
All of Bulley’s delicious cocktails use the up-and-coming spirit Cognac, specifically her favourite brand, Monnet Cognac. The French brand was founded in 1838 and Monnet Cognac sets itself apart by the radiant glow and sunny colouring of the spirit, commonly known as the ‘Sunny Side of Cognac.’ Bulley uses over 8000 whiskeys and over 30 cognacs behind the bar at Savile Row.
“Cognac is a spirit that is going to be massive in the next few years. It is an exciting time to be bringing this spirit to the attention of the Australian public,” said Bulley.
“Cognac can be seen as unapproachable, but this couldn’t be further from the truth. It is a delicious spirit that can be used in a multitude of ways, either straight, in cocktails or on the rocks. It has so many diverse uses, and due to its floral and tart flavour notes, it makes it the perfect spirit to add to any of your favourite cocktails.”
Bulley’s three Monnet Cognac cocktails are the perfect showstoppers for Summer hosting, with a great option for everyone from fruity fans, all the way to after-dinner sippers.
Monnet VSOP Fix
This little fruity number is perfect for hot days on the deck. It’s zesty, and refreshing and is the ultimate segway for introducing Monnet into your cocktail collection.
Ingredients
45mls Monnet VS
15mls Barley Syrup
15mls Peach Verjus
20mls Lemon
Instructions
Peach Verjus
To 1 litre of Verjus, add 700ml Peach Liquor
Stir until combined
Barley Syrup
Add 100g of white pearl barley to 1kg sugar and 1kg water to pot
Cook on medium to low heat for 20 minutes
Strain and store
Equipment
- Stovetop
- Cocktail shaker
- Hawthorne strainer
- Fine mesh strainer
- Coupe
- Nip measurer
- Peeler
- Pot
Method
- Combine all ingredients to a shaking tin
- Shake the cocktail until it reaches the desired dilution/temperature
- Double strain into a coupe glass
- Garnish with lemon wing
Monnet VS Swizzle
This showstopper screams Saturday night dinner parties with friends. It is
sweet, and sultry and is the perfect tall drink to sip your way through the Summer.
Ingredients
30mls Monnet VS
30mla passionfruit Pulp Apera
20mls Lemon
15mls White Chocolate Liquor
10mls Honey
Instructions
Passionfruit Apera
60:45 Ratio to Passionfruit Pulp
Equipment
- Cocktail Shaker
- Hawthrone Strainer
- Tall Glass
- Microplane
- Nip Measurer
- Peeler
Method
- Build all ingredients into a shaker
- Shake and strain into a tall glass
- Add two scoops of crushed ice and lightly swizzle
- Top with crushed ice
- Grate nutmeg on top
- Garnish with a lemon twist
Monnet VSOP Stir Down:
For the hardcore spirit fans in your life who aren’t looking for a summery cocktail vibe, this is a spin on the classic Old Fashioned.
Ingredients:
- 50mls Monnet VSOP
- 20mls Banana Liquor
- 10mls Cardamom Cordial
- 2 Dashes Angostura Bitters
Instructions:
- Cardamom Cordial
- To a pot, combine 10g of Cardamom (lightly toasted), 175ml sugar syrup and 5g Malic Acid
- Cook on low to medium heat for 25 mins
- Stain and bottle
Method:
- Combine all the ingredients in a stirring glass
- Stir the cocktail until it reaches the desired dilution
- Pour into a whiskey glass
- Add a large cube of ice
- Garnish with torched banana Lolly
Equipment:
- Stove Top
- Pot
- Stirring Glass
- Stirring Spoon
- Strainer(Tulip/ Hawthorne)
- Whiskey Glass
- Skewer
· Lighter/Blowtorch
