COCKTAILS
French Digestifs
The Art of the After
The digestif is the final act of a French meal — a small glass of something strong, complex, and warming that signals the end of the table and the beginning of the conversation. France produces some of the world's greatest digestifs: aged Cognac and Armagnac, the herbal complexity of Chartreuse, the apple richness of Calvados, and the mysterious depth of Bénédictine.
RECIPES
The Recipes
Cognac Neat
Cognac XO
INGREDIENTS
45ml Cognac XO, served at room temperature
METHOD
Pour into a tulip-shaped glass. Warm gently in the hands. Sip slowly.
The purest expression of the digestif — no dilution, no ice, just time and patience.
Chartreuse on Ice
Green Chartreuse
INGREDIENTS
45ml Green Chartreuse, large ice cube
METHOD
Pour Chartreuse over a single large ice cube in a rocks glass. Allow to open slowly.
130 plants and herbs — one of the world's great spirits, best appreciated slowly.
Calvados Old Fashioned
Calvados
INGREDIENTS
60ml Calvados, 5ml simple syrup, 2 dashes Angostura bitters, large ice cube
METHOD
Stir all ingredients with ice. Strain over a large ice cube. Garnish with an apple slice.
The Norman take on a classic — apple, oak, and spice in perfect harmony.
B&B
Bénédictine & Brandy
INGREDIENTS
30ml Bénédictine, 30ml Cognac
METHOD
Pour both into a brandy snifter. Swirl gently. Sip slowly.
Honey, herbs, and Cognac — one of the great simple digestifs.
FROM THE JOURNAL