While not utilizing the two-and-a-half years of aging required to make a Cognac, the company did follow many of the exacting methods it uses in making its other products, including distillation on the lees (deposits of residual yeast) and pot-stilling. (Vodkas are typically made in column stills.) The product also uses the Rémy Martin standard of using only ugni blanc grapes grown in the Cognac regions of Grand Champagne and Petite Champagne.
The world’s highest restaurant may still be at the Burj Khalifa in Dubai, but in the new Ritz-Carlton, Hong Kong, Ozone takes the title of the world’s highest bar. It sits on the rooftop—the 118th floor—of the International Commerce Centre in Kowloon at a height of 488 meters.
From the hotel’s expansive 103rd-floor lobby, a dark, narrow elevator upholstered in black leather takes you up to the top floor, where the swanky lounge appears dramatically in front of your eyes. It’s a 10,000-square-foot space with an unrestrained view of Victoria Harbour, the stunning skyline of Hong Kong Island and the Tsim Sha Tsui waterfront in Kowloon.
But the draw is the scintillating night vista from the outdoor balcony. Ozone owns the most impressive panorama of Hong Kong in town and wind streaming in from its alfresco area act as natural air conditioning. It will be chilly even in the summer at that altitude, so bring a jacket or a shawl for warmth, and mind the bar’s casual-chic dress code.
½ c water
1 chai tea bag
¾ c honey
1 cinnamon stick
1 star anise
2 cardamon pods
1 inch fresh ginger, peeled
2 whole cloves
4½ cl cognac
1½ cl rum
1½ cl single cream
1 piece nutmeg
1. Boil water and drop in the tea bag. Turn off heat and steep until the water is cool and the tea is very dark.
2. Remove tea bag and add honey, peppercorns, cinnamon stick, star anise, cardamom, ginger and cloves. Bring the liquid to a boil, and then reduce heat and simmer for 7 minutes or until liquid is a slightly thinner consistency than honey.
3. Remove from heat, cool for half an hour and then remove any whole pieces using a fine sieve.
4. Beat the mixture with egg white until frothy.
5. Add cognac, rum, cream and egg yolk; shake with ice. Grate nutmeg over the top and serve in a glass.
The Old Fashioned Cocktail is simple yet multidimensional. Its few ingredients combine to create what some consider the perfect cocktail. You can make old fashioned cocktails with any spirit; rum and tequila both make a wonderful old fashioned. But why not try multiple spirits and multiple bitters for that matter? The Cubed Old Fashioned could just take you to the fourth dimension!
2 ounces cognac
1 teaspoon superfine sugar
1/2 ounce lemon juice
5 ounces brut champagne
In a cocktail shaker, combine cognac, sugar, lemon juice and ice, and shake well. Strain into a chilled collins glass half filled with ice. Top off with champagne. Serve with a straw.
by T. Cole Newton of Twelve Mile Limit
T. Cole Newton made a name for himself at Coquette. Now he owns Twelve Mile Limit, which is a Mid-City dive with high-end cocktails. For the holidays, he’s created a drink with orange, lemon and cranberry flavors.
- 1 ounce cognac
- 1/2 ounce Drambuie
- 1/2 ounce Clear Creek cranberry Liqueur
- 1/4 lemon juice
- 1 dash Fee Brothers Whiskey Barrel Aged Bitters
- 1/4 Grand Marnier
Combine in a shaker the cognac, Drambuie, cranberry liqueur, lemon juice and bitters. Shake with ice and strain into old fashioned glass filled with fresh ice. Float Grand Marnier on top.