Build a Better Bar: Cognac and Cocktail Modifiers

Picking up where I left off last month, let’s continue exploring some of the basic spirits that should be stocked in a your home bar if you would like to have something for everyone when you entertain.

This month we will delve into cognac and also touch on modifiers and vermouths that bring the base spirits to life in cocktails.

Next time, on May 23, I’ll move into the ever-popular category of whiskey.

CORDIALS, LIQUEURS AND AMARI

These spirits can be considered modifiers, adding depth, complexity and other flavors to your cocktails.

A myriad flavors are out there, but here are some of the most well known, staples you’ll need to make the classics.

>> Triple sec: Cheaply made versions just add flavoring to a neutral spirit base, but legit triple secs live up to their name, meaning they are triple distilled. These include Combier Liqueur d’Orange, made from dried Haitian orange peels reconstituted in water, peeled by hand so you get only bright orange notes without bitterness from the pith. Used in margaritas, cosmopolitans and Long Island iced tea.

>> Curacao: True curacao is made with the dried peels of the laraha orange from the island of Curacao. Like triple sec, many lesser versions are produced for bulk use. There are also dry versions, which are authentic but less sweet with deeper orange flavors, like Ferrand Dry or Grand Marnier. Perfect for mai tais, sidecars or Cadillac margaritas.

>> St-Germain Elderflower Liqueur: This beautiful liqueur has become a mainstay in bars, even earning the nickname of “bartender’s ketchup” because it makes almost any drink delicious. The liqueur is similar in flavor profile to lychee, adding floral and subtle tropical notes with sweetness.

>> Campari Aperitivo: This iconic Italian amaro (bitter liqueur) hails from Milan, made from an infusion of bitter herbs and aromatics. An absolute necessity in a classic Negroni, boulevardier or Americano.

>> Aperol Aperitivo: I refer to this as the Sofia Loren of Campari. It’s another Italian amaro, but less bitter, with a sweetness up front and a dry finish, similar to that of a grapefruit. Aperol is best known for the classic Aperol spritz, but also is used widely in modern cocktails to curtail some sweetness and add a beautiful orange hue. Can be subbed for other liquors or added to cocktails like the margarita, cosmopolitan, Collins, etc.

Brandies and cognacs

>> Brandy and eau de vie: Brandy is produced through the distilling of wine, the most renowned types being cognac and Armagnac. Some are aged for long periods of time, the less expensive versions adding caramel coloring to mimic age. This category can also include fruit brandy — eau de vie — which translates in French to “water of life.” Different styles of brandy are produced throughout the world, incuding pisco, brandy de Jerez and grappa.

>> Cognac: This is a type of brandy made in the Cognac region in France. Only specific grapes are allowed for cognac production and they must be double distilled. Iconic cognac producers include Hennessy, Martell, Courvosier and Hine.

VERMOUTHS AND BITTERS

Vermouth is a fortified wine flavored with botanicals and sometimes bitters, herbs or roots. Originally an aperitif, it is now used in various classic cocktails. People often say they hate vermouth, but that’s probably because they’ve only had it when it’s too old.

Because vermouth is wine-based, it will not keep as long as a distilled spirit. I suggest dating the bottle after you open it and keeping it in the fridge, where it will typically last up to three months.

>> Dry vermouth: Pale and slightly bitter, used in martinis and the Perfect Manhattan. Brands include Dolin, Noilly Prat, Martini & Rossi and Cinzano.

>> Sweet: Created by Antonio Bendetto Carpano in 1786, this vermouth has some bitterness, a little acidity and sweetness from residual sugar. A must for making a Manhattan, Martinez or boulevardier. Best known brands include Martini & Rossi, Cinzano, Cocchi and Alessio.

>> Blanc: A more modern style, having a delicious sweet flavor, but using white wine. Fantastic on its own with some simple soda water, a lemon twist and maybe some freshly cut strawberries. Dolin, Alessio and Martini & Rossi make great versions.

>> Rose: A hot category in the wine world, and equally refreshing and delicious when made into a vermouth. Lillet Rose isn’t a typical vermouth, but more of a wine-based aperitif, a blend of red and white Bordeaux wines combined with herb and fruit liqueurs and aged in oak. Delicious on its own, but also great with cocktails that include grapefruit and strawberry.

>> Bitters: Think about bitters in reference to extracts in cooking. A few drops or dashes completely change the flavor of your dish or cocktail. Angostura is the mainstay, concentrated, infused with botanicals, with flavors of cinnamon, star anise, clove and the bitter herb gentian. A must in a Manhattan, Old-Fashioned or whiskey sour. Bitters come in every flavor under the sun, from peach and citrus to cucumber, celery and lavender.

Chandra Lucariello is director of mixology for Southern Wine & Spirits. Ingredient note: The liquors and liqueurs used in these recipes are widely available from Oahu liquor stores and some supermarkets.