Launched in 2012, D’USSÉ (pronounced dew-say), made its debut back in 2012. We remember attending the launch party at 40/40 Nightclub in NYC and here we are, a few year’s later and D’USSE is still going strong. This ultra-premium cognac blends over 200 years of tradition with the modern inspiration of Cellar Master Michel Cassavecchia. Infamous for being Jay-Z’s liquor of choice, the result is a uniquely powerful, authentic cognac that starts off with distinguished intensity and then gives way to a pleasantly smooth, balanced finish. With exceptionally blended expressions including D’USSE VSOP and D’USSE XO, D’USSE lends itself to a variety of elegantly crafted rich, and complex cognac-based cocktails – just in time for the first nip of autumn’s chill. Now we know you don’t want to even think about cold temperatures but instead think about a refreshing beverage that will bring the heat of the Summer to you throughout the Fall season. Here are 12 premium cocktails to do just that:
THE STORM
1½ parts D’USSÉ VSOP Cognac
½ part triple sec
½ part grenadine
1 part cranberry juice
1 part ginger beer (or ginger ale)
SERVE: Build first four ingredients with ice in a rocks glass and top with ginger beer.
GARNISH: Orange wheel
THE VINTAGE
St-Germain Elderfashion
2 parts D’USSÉ VSOP Cognac
Cognac 1 sugar cube
1 dash Angostura Bitters
1 dash orange bitters
SERVE: Soak the sugar cube in bitters, then muddle and stir with ice and D’USSÉ VSOP Cognac. Serve in a rocks glass with ice.
GARNISH: Orange wedge
POMME D’OR
1½ parts D’USSÉ VSOP Cognac
½ part honey syrup
½ part fresh squeezed lemon juice
¼ part BENEDICTINE Liqueur 2 dashes bitters
(Fee Brothers Old-Fashioned or Angostura)
SERVE: Shake and strain first four ingredients into a rocks glass with one large ice cube and top with bitters.
GARNISH: Sliced Golden Delicious apple fan
TIP: To make honey syrup, use two parts honey to one-part hot water.
VIEUX CARRE
1 part D’USSÉ VSOP Cognac
1 part rye whisky
1 part NOILLY PRAT Rouge Sweet Vermouth Dash Peychaud’s Bitters
Dash Angostura Bitters
½ part BENEDICTINE Liqueur
SERVE: Combine all ingredients and pour into a glass of choice.
GARNISH: Lemon peel
ANGEL’S SHOULDER
1½ parts D’USSÉ VSOP Cognac
¾ part freshly squeezed lemon juice
½ part rosemary simple syrup
¼ part Disaronno Amaretto
¼ part Combier Crème de Pêche de Vigne
¼ part BENEDICTINE Liqueur Côtes du Rhône red wine
SERVE: Combine all ingredients, except Côtes du Rhône, in a shaker. Shake and serve in a rocks glass with one large ice cube. Float the wine on top of the cocktail.
BLACK RIVER PEAL
1¾ parts D’USSÉ VSOP Cognac
½ part BENEDICTINE Liqueur
½ part Japanese plum wine (Umeshu) 2 dashes grapefruit bitters
1 dash chocolate bitters
SERVE: Combine all ingredients and stir gently. Pour into a tulip glass.
GARNISH: Small flowers
BOTEQUERO
2 parts D’USSÉ VSOP Cognac
1 part hot water
¼ part cane syrup
2 cardamom pods
3 cloves
1” cinnamon stick 3 strips orange zest
SERVE: Combine all ingredients in a mixing glass. Heat the brandy balloon in a tin of hot water, then double-strain the cocktail into the warmed brandy balloon.
GARNISH: Orange zest and a cinnamon stick
SMOKE’N’MIRRORS
1 part D’USSÉ VSOP Cognac
1 part MARTINI Rosso
Dash walnut bitters
SERVE: Stir all ingredients with ice in a rocks glass. Use a smoking gun to push smoke through the liquid. GARNISH: Orange zest
SIDECAR
1½ parts D’USSÉ VSOP Cognac
1 part triple sec
¾ part freshly squeezed lemon juice
¼ part sugar
SERVE: Shake and strain all ingredients into a sugar-rimmed coupe glass.
GARNISH: Lemon peel
TIP: To create a unique take on the Sidecar, substitute the triple sec with ¾ part of Giffard Framboise to create the D’USSÉ Framboise Sidecar.
LORRAINE 75
1½ parts D’USSÉ VSOP Cognac
½ part BENEDICTINE Liqueur
½ part freshly squeezed lemon juice
½ part grenadine
Top with MARTINI Prosecco
SERVE: Gently shake first four ingredients and pour into a champagne flute.
Top with MARTINI Prosecco.
GARNISH: Lemon spiral
TIP: To make grenadine, use equal parts sugar and pomegranate juice
THE D’USSE JULEP
2 ½ parts D’USSÉ VSOP Cognac
½ part simple syrup
2-4 sprigs of mint
Crushed ice
SERVE: Place simple syrup in a julep glass with 5 or 6 mint leaves and muddle. Fill the glass halfway with ice, add 1 ½ parts D’USSÉ VSOP Cognac and stir. Add more ice and remaining D’USSÉ. Stir again until the glass is fully frosted. Top with ice.
GARNISH: Fresh mint
THE SAZERAC
1 ½ oz D’USSÉ VSOP Cognac
¼ oz Absinthe
1 sugar cube
Three dashes Angostura Bitters
SERVE: Rinse a chilled old-fashioned glass with the absinthe, add crushed ice and set it aside. Stir the remaining ingredients over ice and set it aside. Discard the ice and any excess absinthe from the prepared glass, and strain the drink into the glass.
GARNISH: Lemon Peel
B O N U S
To get you in the Labor Day Weekend spirit or if you want to just feel extra special, D’usse has partnered with Cocktail Courier. Now through Saturday, September 3rd, D’USSE, and Cocktail Courier are offering limited release D’USSE Sidecar cocktail kits, complete with signature glassware, fresh ingredients and instructions from world-class mixologists nationwide. From casual dinner parties to backyard blowouts and beach barbeques, Cocktail Courier pairs quality with convenience by bringing curated, award-winning recipes straight to your door. It’s the perfect way to bring Happy Hour right to your door. Simply head over to cocktailcourier.com to place an order. This special offer is priced at $72/8 cocktails per order.
The kit includes 1 bottle of 375ML D’USSÉ VSOP Cognac, 5 bottles of 50ML orange liqueur, 2 bottles of fresh lemon juice, 1 bottle of simple syrup, 1 bag of sugar, 3 whole lemons.
Ingredients per cocktail:
- 1.5 oz D’USSÉ VSOP Cognac
- 1.0 oz orange liqueur
- 0.75 oz fresh lemon juice
- 0.25 oz simple syrup
Cheers and always remember to drink responsibly!