New York, 1st February 2008 — First International Cognac Summit Makes Cognac "Cocktail Capital of The World"
From 20 to 23 January 2008, the town of Cognac became the epicentre of the world of mixology, as top bartenders came together for the first "International Cognac Summit".
Cocktail competitions abound but the Cognac Summit, organised by the Bureau National Interprofessionnel du Cognac (B.N.I.C.) was a minor revolution: an opportunity for some 20 mixologists from some of the world’s great bars (New York, Munich, Paris, London…) to spend four days mixing, tasting…and creating.
Visits and tastings at Cognac houses large and small were key to discovering (or rediscovering) the complexities of Cognac but this was no bartenders outing. The aim of the ICS was to ask some of the best in the business to collectively come up with a new Cognac cocktail for a new generation of cocktail drinkers.
In the words of Jérôme Durand, Director of Marketing and Communication at the BNIC, "70% of all Cognac consumed in the world is drunk as an aperitif and Cognac’s history and heritage mean it has a rightful place in any cocktail repertoire – take the Sidecar or the Horse’s Neck. But the last classic Cognac-based cocktail, the Alexander, dates from 1940. We thought it was time to shake it up again and we asked the crème de la crème to tell us what they think and show us how."
Four Days To Create THE Cognac Cocktail
It took four intensive days of workshops, debates on ingredients, balance of taste, presentation and a name, to reach a final version of the new Cognac cocktail, a process helped along by discussion and tastings with Cognac’s skilled cellar masters to explain the nuances of this complex spirit. And yes, exchanges were spirited but still professional and packed with good humour.
And On the Fourth Day…
The first International Cognac Summit presented the fruits of its labour:
The Summit: a fresh, aromatic and complex mix of Cognac, quality lemonade, finely sliced fresh ginger, fresh lime zest, ice and a thin slice of cucumber peel to garnish. Stirred not shaken.
Click here to download the recipe >>
A cocktail, in fact, truly created with all cocktail lovers in mind (men and women), that has everything to be a summer hit and eventually a modern classic.
ICS Sound Bites
Salim Khoury, the American Bar at the Savoy, London: "Cognac was, is and always will be a great cocktail ingredient. It is so complex that simplicity of ingredients is the key to success."
Dale De Groff, President of the Museum of the American Cocktail: "20 people got together and made it. That’s a story in itself".
Stephan Gabányi, Schumann’s Bar, Munich: "Cognac’s back in the shakers."
Audrey Saunders, Pegu Club, New York: "This has just been great. You have pulled together incredible talent from all over the world. I am looking forward to seeing Cognac explode."
Stephen Martin, Hilton Arc-de-Triomphe, Paris: "The Summit has everything to compete with the best cocktails around."
David Wondrich, Writer and cocktail historian: "Centuries ago, Cognac was the premium spirit for making cocktails and now here we are working with it to create a new cocktail. We’re continuing a tradition that’s 350 years old and one that will carry on for another 350."
For more information on the ICS and the new Summit cocktail visit www.cognac.fr
From 20 to 23 January 2008, the town of Cognac became the epicentre of the world of mixology, as top bartenders came together for the first "International Cognac Summit".
Cocktail competitions abound but the Cognac Summit, organised by the Bureau National Interprofessionnel du Cognac (B.N.I.C.) was a minor revolution: an opportunity for some 20 mixologists from some of the world’s great bars (New York, Munich, Paris, London…) to spend four days mixing, tasting…and creating.
Visits and tastings at Cognac houses large and small were key to discovering (or rediscovering) the complexities of Cognac but this was no bartenders outing. The aim of the ICS was to ask some of the best in the business to collectively come up with a new Cognac cocktail for a new generation of cocktail drinkers.
In the words of Jérôme Durand, Director of Marketing and Communication at the BNIC, "70% of all Cognac consumed in the world is drunk as an aperitif and Cognac’s history and heritage mean it has a rightful place in any cocktail repertoire – take the Sidecar or the Horse’s Neck. But the last classic Cognac-based cocktail, the Alexander, dates from 1940. We thought it was time to shake it up again and we asked the crème de la crème to tell us what they think and show us how."
Four Days To Create THE Cognac Cocktail
It took four intensive days of workshops, debates on ingredients, balance of taste, presentation and a name, to reach a final version of the new Cognac cocktail, a process helped along by discussion and tastings with Cognac’s skilled cellar masters to explain the nuances of this complex spirit. And yes, exchanges were spirited but still professional and packed with good humour.
And On the Fourth Day…
The first International Cognac Summit presented the fruits of its labour:
The Summit: a fresh, aromatic and complex mix of Cognac, quality lemonade, finely sliced fresh ginger, fresh lime zest, ice and a thin slice of cucumber peel to garnish. Stirred not shaken.
Click here to download the recipe >>
A cocktail, in fact, truly created with all cocktail lovers in mind (men and women), that has everything to be a summer hit and eventually a modern classic.
ICS Sound Bites
Salim Khoury, the American Bar at the Savoy, London: "Cognac was, is and always will be a great cocktail ingredient. It is so complex that simplicity of ingredients is the key to success."
Dale De Groff, President of the Museum of the American Cocktail: "20 people got together and made it. That’s a story in itself".
Stephan Gabányi, Schumann’s Bar, Munich: "Cognac’s back in the shakers."
Audrey Saunders, Pegu Club, New York: "This has just been great. You have pulled together incredible talent from all over the world. I am looking forward to seeing Cognac explode."
Stephen Martin, Hilton Arc-de-Triomphe, Paris: "The Summit has everything to compete with the best cocktails around."
David Wondrich, Writer and cocktail historian: "Centuries ago, Cognac was the premium spirit for making cocktails and now here we are working with it to create a new cocktail. We’re continuing a tradition that’s 350 years old and one that will carry on for another 350."
For more information on the ICS and the new Summit cocktail visit www.cognac.fr
