Cocktails
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Consume chilled or on ice
« Classics »
COGNAC SCHWEPPES :
3cl of TARIN Gold Angel Cognac added to 6cl of Schweppes,a slice of lemon on the rim of the glass.
COGNAC ORANGE :
3cl of TARIN Gold Angel Cognac added to 6cl of orange juice.Adorn with a mint leaf.
COGNAC LIMO-GRE :
A drop of grenadine syrup, 3cl of TARIN Gold Angel Cognac, 6cl of lemonade, the top of your glass being decorated with grenadine syrup and sugar.
COGNAC COLA :
3cl of TARIN Gold Angel Cognac, 6cl of cola
HYDROCOCO :
1/3 of TARIN Gold Angel Cognac, 2/3 of mead
CARACO :
3cl of TARIN Gold Angel Cognac, caramel syrup on crushed ice.
« More elaborate »
COGNAC FREEDOM :
In a cocktail shaker, 3cl of TARIN Gold Angel Cognac, 4 cl of Manzana verde, 4 cl of pineapple juice, 4 cl of orange juice.Blend and pour on crushed ice. Decorate with slices of fruit.
COGNAC DOUCEUR :
In a cocktail shaker, 5cl of TARIN Gold Angel Cognac,one teaspoon of thick whipped cream, 2cl of liquid whipped cream, 2cl of creme de cacao, 3 drops of coffee extract, 5 drops of vanilla extract, one teaspoon of cane syrup, nutmeg, 3 or 4 ice- cubes,chill and serve.
ALYSEE :
In a cocktail shaker half-filled with ice, pour 3.5 cl of TARIN Gold Angel Cognac, 1.5 cl of tangerine liqueur, 0.5 cl of lemon juice and 1.5 cl of passion fruit juice.Chill then serve in a glass decorated with a slice of lemon and a mint leaf.
AMANDA :
In a cocktail shaker half filled with ice, pour 3 cl of TARIN Gold Angel cognac, 2 cl of banana liqueur, 2 cl of Tarin Almond liqueur and a hint of whipped cream. Chill and serve in a cocktail glass.
AMERICAN FIZZ :
In a cocktail shaker, half filled with ice, pour 3 cl of lemon juice, 4 cl of TARIN Gold Angel Cognac, 2 cl of Gin and 2 hints of grenadine syrup. Chill, serve and complete with soda.
AMERICA :
In a cocktail shaker,half filled with ice, pour 3 cl of TARIN Gold Angel Cognac, 2 cl of pineapple juice, 1.5 cl of passion fruit juice, 1 cl of Malibu and a hint of whipped cream. Chill and serve in a cocktail glass.
ANDALOUSIA :
In a cocktail shaker, half filled with ice, pour 3 cl of TARIN Gold Angel Cognac, 1.5 cl of lemon juice, 1 cl of Campari, 1 cl of creme de peche and 1 cl of orange juice. Serve and complete with tonic.
Le B52 :
Pour directly into a glass 3cl of TARIN Gold Angel Cognac, 3cl of Bailey's, 3 cl of Cointreau . Drink in one gulp. Possibility to have it flambé.
BAGARRE COCK :
In a cocktail shaker, half filled with ice, pour 2 cl of TARIN Gold Angel Cognac, 2 cl of Anisette, 2 cl of Gin and an egg yolk. Chill and serve in a cocktail glass.
BORA BORA :
In a cocktail shaker half filled with ice, pour 2 cl of TARIN Gold Angel Cognac, 2 cl of Amer Picon, 2 cl of Kirsh and 2 cl of Vodka. Blend and serve.
CALURA :
In a cocktail shaker , half filled with ice, pour 6 cl of TARIN Gold Angel Cognac, 2 cl of red Martini, one hint of red currant syrup, and one hint of Benedictine. Chill and serve.
LOUISE :
In a cocktail shaker, half filled with ice, pour 5 cl of TARIN Gold Angel Cognac, 1.5 cl of TARIN rosé Pineau des Charentes, 1.5 cl of creme de cacao and an egg yolk. Chill, serve in a cocktail glass and sprinkle with cocoa.
SIDE CAR :
In a shaker, half filled with ice, pour 4 cl of TARIN Gold Angel Cognac, 2 cl of Cointreau and 0.5 cl of lemon juice. Chill and serve.
ROYALE :
In a cocktail shaker, half filled with ice, pour 3 cl of TARIN Gold Angel cognac, 1.5 cl of red Curaçao, 1 cl of lime juice, 1.5 cl of creme de cassis. Chill and serve in a flute and complete with champagne.
COGNAC SUMMIT :
Place a zest of lime and 4 thin slivers of fresh ginger in the glasses. Pour 4 cl of TARIN VSOP Cognac.Press 2 or 3 times, lightly, with the help of a pestle. Fill the glass halfway with 4 or 5 ice cubes. Add 6 cl of lemonade and a thin peel of cucumber. Stir for 5 seconds with a spoon.
« WARM by the fireside »
ALHAMBRA ROYALE :
Pour hot chocolate into a large cup. Squeeze 1 cl of orange peel over the cup and leave it in. Flambé 4.5 cl of TARIN Gold Angel cognac,already hot, in a ladle. Pour delicately into the cup. Add, if need be, a spoonful of whipped cream.
CAFE ROYAL :
Pour hot coffee into a cup. Balance a spoon across the cup. Place a sugar cube in the spoon and sprinkle it with TARIN cognac. Flambé it and as soon as the flame goes out, soak it all in the coffee.
GROG CHARENTAIS :
Pour 1 or 2 table spoons of lemon juice and liquid honey in a cup. Then pour 3 cl of TARIN Gold Angel cognac and dilute. Complete with boiling water.
To stir the taste buds, think of decorating your glasses with slices of fruit, syrup or sugar, mint leaves, rose petals,cinnamon sticks, grape, fruit kebab or candy...
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