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Pass the Courvoisier
Courvoisier hosts launch of Courvoisiology at Millesime

Courvoisiology (n.) [kor-voss-ee-ah-luh-gee]

1. An unexpected blend of cognac and creativity.

2. The art of mixing cognac in untraditional ways, serving it at unexpected occasions, and introducing it to a creative lifestyle.

Courvoisiology is a new philosophy that pushes the boundaries of how cognac should be experienced, brought to you, of course, by Courvoisier. For the New York City launch, guests gathered at Millesime to experience a night of cognac with cocktails created exclusively for the event by renowned mixologists Moses Laboy and Duane Fernandez, Jr. Unlike other standard tasting events, this one showcased different flavors of Courvoisier cognac, along with smoking test tubes, bubbling beakers, and an array of spices and ingredients that can be used in an Courvoisier cocktail. While guests nibbled on passed hors d'oeuvres they sampled the creative cocktails being concocted right in front of them by the mixologists. During the event it became apparent that whether you choose to sip on Courvoisier Rose, Gold, or C by Courvoisier, you can really pair these diverse cognacs with bold and unexpected flavors and walk away with a great cocktail. If you need some convincing, feel free to whip up one of the cocktails from the event!












The King’s Martini (Created by Moses Laboy)

2 parts C by Courvoisier

2 dashes Black Caraway Tincture

¼ part Dry Vermouth

¾ part Sweet Vermouth

Combine all ingredients in a shaker over ice, then strain into a martini glass. Garnish with a brandy cherry.

Palomino (Created by Duane Fernandez, Jr.)

2 parts Courvoisier Gold

1 part fresh lemon juice

½ part Demerara Syrup

1 Wheat Beer

Shake over ice and strain into a pilsner glass. Top with wheat beer & garnish with a lemon wheel.

Vita Rosa (Created by Moses Laboy)

1 ½ parts Courvoisier Rose

½ part Fenugreek Simple Syrup

½ part Courvoisier VSOP

¾ part fresh lemon juice

1 egg white

Combine all ingredients in a shaker over ice, then strain into a Collins glass. Garnish with candied ginger.