With winter almost upon us, Garreth Van Den Berg from 3Sixty Liquid Lounge at Montecasino served three cognac cocktail recipes that are perfect for the season...

A Brandy Alexander is a brandybased cocktail consisting of cognac and crème de cacao that became popular during the early 20th

Ingredients: 1 tot fresh cream, 1 tot Hennessey, 1 tot crème de cacao 
Preparation:  Shake and strain into a chilled cocktail glass. Sprinkle with fresh ground nutmeg.

A classic, yet unknown three ingredient cognac cocktail originally served in the famous Henry’s Bar of Paris. This was popular in Europe shortly after World War I.

Ingredients:  2 tot Hennessey cognac, 1 tot Cointreau, 1 tot lemon juice, orange zest infused sugar for glass rim (optional).
Preparation:  Shake combined ingredients and strain into a chilled martini glass. Rim glass with citrus sugar if desired.

FLEUR DE ‘LEES’ (Fleur de Lys is the French word for Lily)
Hennessey’s Jordan Bushnell created this cocktail and the incorrect spelling of ‘lys’ is a tribute to the by-product of cognac, lees found in the bottom of the cognac barrels.

Ingredients: 1.5 tot Hennessey cognac, 0.25 tot Suze (Campari if Suze cannot be acquired), 0.25 tot Pineau des Charentes (substitute with light sherry if unavailable), grapefruit twist for garnish.
Preparation: Shake combined ingredients and strain into a tapered wine glass, preferable breathable. Garnish with a lightly squeezed
grapefruit twist for aroma.


Hennessy VS: Savour it neat, on ice, as a long drink or with a mixer to reveal its character.
Hennessy VSOP: Savour it neat, on ice, as a long drink or cocktails (Hennessy Remixed).
Hennessy XO: Savour it neat, on ice or with a splash of still or sparkling water.
Hennessy Paradis: Savour it neat. 
Hennessy Paradis Imperial: Savour it neat.
Richard Hennessy: Savour it neat.