• Cognac Mint Julep

    • 3cl Dumay Rare VSOP
    • 8-10 mint leaves
    • 2 tbl spoon of sugar
    • Dash of water
    • Crushed ice

    Preparation:

    In a shaker, muddle the mint, sugar and a dash of water and fill with crushed ice. Shake well and pour (unstrained) into a julep glass. Garnish with a fresh mint sprig.

    Between The Sheets

    • 3cl Dumay Rare VSOP
    • 3cl white rum
    • 3cl Cointreau
    • 1cl fresh lemon juice
    • 1 slice of lemon
    • Crushed ice

    Preparation:

    Add all the ingredients to a shaker and fill with ice. Shake and strain into a chilled cocktail glass. Flame an orange peel over the glass and discard before serving.

    Paradise Bird

    • 4cl Dumay Rare VSOP
    • 3cl of homemade hibiscus syrup
    • 2cl sparkling water
    • A dash of fresh lemon juice

    Preparation:

    Fill the shaker with ice, syrup and lemon juice. Shake well and pour into a martini glass. Add the sparkling water, stir gently and finish with the garnish of your choice.

    French Espresso Martini

    • 4cl Dumay Rare VSOP
    • 3cl Kahlúa
    • 1 shot of espresso
    • Ice cubes

    Preparation:

    Add all the ingredients to a shaker and fill with ice. Shake well and pour into a martini glass. Garnish with coffee beans

    Horse's Neck

    • 6cl Dumay Rare VSOP
    • 1cl Angostura bitters
    • Ginger Ale
    • 1 long strip lemon peel
    • Ice cubes

    Add the cognac and the angostura to a mixing glass filled with ice. Stir carefully.

     

    Pour into a Collins or Martini glass, fill with ginger ale and garnish with a long strip of lemon peel.