Cognac Highball

"A seasonal, fresh and long cocktail. Not normally associated with a cognac drink, but that was exactly why it was created – to show haw diverse the spirit can be." - Rich Woods, aka The Cocktail Guy

    What you need

    Ingredients

    Cocktails for:
    1 person
    • 35 ml
      Martell VS Cognac
    • 15 ml
      Verbena Syrup
    • 2 dash
      Lemon Bitters
    • Ginger Ale top
    • Garnish: Verbena Stem
    • To make the Verbena Syrup :
    • 200 g
      sugar
    • 200 ml
      water
    • 25 g
      Verbena Stalks

    Instructions

    • 1Build the ingredients in a highball glass.
    • 2Add the ginger ale and fill with ice cubes.
    • 3Slap the verbena stem to release the flavour and place in the drink, like a mint sprig.
    • 4Create a stock sugar syrup by mixing equal quantities of sugar and water boiled together for around 2 minutes, to make a syrup.
    • 5Leave to cool.
    • 6Add 1 packet of verbena stalks (approx. 25g).
    • 7Gently heat to infuse.
    • 8Leave for an hour to intensify the flavour.
    • 9Filter the verbena and reserve the infused sugar syrup.
    • 10Note: Verbena can be a tricky ingredient to find but you can get these from specialist food stores, herb grocers or online at http://www.finefoodspecialist.co.uk/. If you cannot find fresh verbena, dried lemon verbena can be used instead which can be picked up easily from a tea supplier or online at shops like Neal’s Yard.
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