Bonjour, Bonheur

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A tribute to National Cognac Day!

This recipe was created by Head Bartender Joshua Pearson, at Sepia in Chicago, for the Manhattan Cocktail Classic live cocktail competition host Beverage Alcohol Resource (BAR) and The Cognac Trade Board (BNIC).


  • 1.5oz Camus Borderies XO
  • 1/2oz Orange Curaçao
  • 3/4oz Blanc Vermouth
  • 1/2oz Dry Madeira
  • Dash Orange Bitters


Stir all ingredients in mixing glass. Strain onto ice in a rocks glass. Garnish with a stalk of lemongrass.

courtesy Camus Cognac

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