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

Brandy Highball
Cognac Highball

INGREDIENTS

  • 35ml Martell VS Cognac
  • 15ml Verbena Syrup
  • 2 Dash Lemon Bitters
  • Ginger Ale top
  • Garnish: Verbena Stem

Build the ingredients in a highball glass. Add the ginger ale and fill with ice cubes. Slap the verbena stem to release the flavour and place in the drink, like a mint sprig.

TO MAKE THE VERBENA SYRUP

  • 200g sugar
  • 200ml water
  • 25g Verbena Stalks

Create a stock sugar syrup by mixing equal quantities of sugar and water boiled together for around 2 minutes, to make a syrup. Leave to cool. Add 1 packet of verbena stalks (approx. 25g).  Gently heat to infuse. Leave for an hour to intensify the flavour. Filter the verbena and reserve the infused sugar syrup

Note: 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.

Cocktail recipe created by Rich Woods, aka The Cocktail Guy