Brandy vs. Cognac: A Tale of Two Cocktails - Cocktails After Dark

Подписаться 625 тыс.

Просмотров 25 тыс.

50% 1

Brandy vs. Cognac: A Tale of Two Champs Elysées Cocktails - Cocktails After Dark
I'm getting comments (some polite and some...not) about the sweetened lemon juice.
Some saying that it's not 'sweetened' lemon juice, but the juice of 'sweet' lemons; could be?
Others saying that it's lemon juice that's been left to evaporate until it's sweet; this would also concentrate the sour component so I don't know how that would work?
Others that it's a 'sour mix' / simple syrup made with lemon juice; which is what I approximated here.
This is the minefield of doing cocktails from books written 80+ years ago... we'll never really know. On a deeper level, this is also how 'Recipe Drift' happens; recipes are always re-interpreted, methods slowly shift over time, ingredients change, etc. Then when you compare a 'Classic Cocktail' as we know it today, to the actual original cocktail in a book from 100+ years ago - they are totally different.
Join Glen and Julie in this episode of Cocktails After Dark as they dive into the world of classic cocktails. In this installment, they explore the intriguing combination of flavors in a cocktail that's sure to tickle your taste buds; the Champs Elysées. With 1/2 Cognac, 1/4 Chartreuse, 1/4 Sweetened Lemon Juice, and a dash of Angostura Bitters, this concoction promises a perfect balance of richness, herbal notes, and a hint of citrusy sweetness. Learn the art of mixing, shaking, and straining as Glen walks you through the steps to create this sophisticated drink. Whether you're a cocktail enthusiast or just looking to elevate your home bar game, this episode is a must-watch!
CHAMPS ELYSÉES
1/2 Cognac.
1/4 Chartreuse.
1/4 Sweetened Lemon Juice.
1 dash Angostura Bitters.
Shake and strain into cocktail glass.
We no longer do sponsorships or paid promotions of any kind; we tried it a couple of times but it never felt right. So if you want to support us, please subscribe, watch, comment and like the videos; maybe even go a step farther and recommend them to your friends and family. This channel is nothing without you our viewers! Thanks for watching the Old Cookbook Show and our Historical Cooking.
#LeGourmetTV #GlenAndFriendsCooking
Check out our Aviation and Flying Channel: / glenshangar
If you want to send cookbooks:
Glen Powell
PO BOX 99900 RE 551 379
RPO HARWOOD PLACE
AJAX
ON
Canada
L1S 0E9

Опубликовано:

3 июл 2024

Ссылка:

Скачать:

Готовим ссылку...

Добавить в:

Мой плейлист

Посмотреть позже

Комментарии : 44

@GlenAndFriendsCooking 6 месяцев назад

I'm getting comments (some polite and some...not) about the sweetened lemon juice. Some saying that it's not 'sweetened' lemon juice, but the juice of 'sweet' lemons; could be? Others saying that it's lemon juice that's been left to evaporate until it's sweet; this would also concentrate the sour component so I don't know how that would work? Others that it's a 'sour mix' / simple syrup made with lemon juice; which is what I approximated here. This is the minefield of doing cocktails from books written 80+ years ago... we'll never really know. On a deeper level, this is also how 'Recipe Drift' happens; recipes are always re-interpreted, methods slowly shift over time, ingredients change, etc. Then when you compare a 'Classic Cocktail' as we know it today, to the actual original cocktail in a book from 100+ years ago - they are totally different.

@nancylindsay4255 6 месяцев назад

Just be nice, people; it's about cocktails. Thanks, Glen and Jules, this was fun! 😘

@JKPlantation 6 месяцев назад

An ounce of Chartreuse in these times? Ballin' 😂

@pilsplease7561 6 месяцев назад

I like whiskey sours with sour mash rye whiskey which ends up being amazing particularly like Nelsons Greenbriar in basic whiskey sours cause its super oak heavy and smokey and really pops out of the glass.

@jamesellsworth9673 6 месяцев назад

'Biscuit!': what a famous, historic brand of Cognac! It turned up in so many literary works of gentility. The Belgian aristocrat, Roy Andries de Groot, dove deeply into the production of Grand Chartreuse, both yellow and green. His 'Inn of the Flowering Hearth' is a flawed but fascinating view of the valley and of the food HE wanted to enjoy there. I had a friend of the Ricard family who enjoyed Green Chartreuse. This brings back memories of this family.

@stevenbogart169 6 месяцев назад

The stress of making cocktails! You both handle it very well. Thanks for another interesting and charming video.

@user-yd9lv9ji6x 6 месяцев назад

These are always so much fun! Thank you for all of your content. Happy holidays!

@Magius61 6 месяцев назад

Love this cocktail. Fantastic intro to chartreuse imo.

@762x54rr 6 месяцев назад

Will have to try this love chartreuse i have stocked a couple bottles now that they announced there would be less availability in the coming years

@rippermcguinn 6 месяцев назад

Chartreuse is also notable in that it's very expensive - hence the small bottles.

@graysoncampbell3459 6 месяцев назад

Simple yet sounds really good.

@ageofsagittarius 6 месяцев назад

I wonder how it would taste with Armengnac?

@lesliemoiseauthor 6 месяцев назад

Such a grown up channel

@tripphines432 6 месяцев назад

Ooohhh Champs Elysees. Ba da ba da da 🎤🎶🎵

@WastrelWay 6 месяцев назад

I didn't really see you use Erk and Jerk brandy... it looked like Julie was going to drink Chartreuse straight from the bottle for a second.

@KartizaK 6 месяцев назад

so much fun. love you both. i may have said this before but every time i go skiing i have an Irish Fog. All bartenders knows this drink. Strong coffee, 2 shot Jameson Whiskey, 1 shot Baileys, Whip Cream on top. that's it. many people put other things in there but that's the base. You have to drink it outside in the cold. ;-)

@WastrelWay 6 месяцев назад

A "Nutty Irish" is similar: 2 parts Jameson or Bushmill's (traditionally, it depends on whether you are Catholic or Protestant, which is why the Irish are nuts), 1 part each of Bailey's and Frangelica. You can make it to sip it or shoot it. I think I wouldn't mind some coffee in it and whipped cream on top.

@GoingGreenMom 6 месяцев назад

😂 I can middle through. Lol

@ApprenticeWriter 6 месяцев назад

Curious that the chartreuse says it’s good in hot chocolate. Never heard of that before, sounds like a very French thing.

@420greatestqueen 6 месяцев назад

When I lived in a Grenoble, every bar and restaurant served it. That’s where Chartreuse is from. Every bar had many cocktails and shots with it too.

@violetwithey4618 6 месяцев назад

Glen do you own any Armagnac? Every time you do a comparison of brandy and cognac I want to see it with the Armagnac too.

@Ohmslaw1 6 месяцев назад

Sweetened lemon juice has been allowed to evaporate in the fridge on a pie plate to naturally sweeten.

@PhatTrumpet2 6 месяцев назад

I would have assumed that "sweetened lemon juice" was their version of sour mix, or approximately simple syrup made with lemon juice instead of water.

@butopiatoo 6 месяцев назад

Amazing your wife always knows when a cocktail is ready to be drunk. No shortage of green or yellow Chartreuse in Texas. Just gotta know where to go.

@nancylindsay4255 6 месяцев назад

Jules does always pop in at the opportune moment. Lucky for her, nice for us! Always knows to go get spoons or forks, too.

@Traderjoe 6 месяцев назад

Julie just mentioned hot chocolate, have you ever done a few versions of hot chocolate?

@markiangooley 6 месяцев назад

If the label on the bottle says Koniak, it probably isn’t from France… The first place I saw yellow Chartreuse for sale was at a gift shop associated with a monastery in France (but not THE monastery). I bought some. I prefer the green but yellow is fine. I wonder, if Chartreuse keeps getting less available, people will start using Jägermeister instead. I’ve never had that and maybe once I try it I’ll dismiss the idea at once.

@Mikkelsendesign 6 месяцев назад

Jägermeister and Chartreuse are so incredibly different! The only similarity is that there are herbs involved. Both good in their own way. But not similar =)

@1One2Three5Eight13 6 месяцев назад

I'm now picturing, instead of a bar without any brandy, a snobbish bartender, who refuses to debase the drink by substituting brandy for cognac.

@LockedKeye 4 месяца назад

It's a good thing this book was reprinted in 2008 because there's no way I could afford a $2,000 cocktail book. 😂

@douglasfur3808 6 месяцев назад

Is sweet lemon juice the juice of sweet lemons* or sweetened lemon juice? *these show up at a local green grocer... I think they're a Mexican thing(?)

@likebot. 6 месяцев назад

How did I make it to my 60s without knowing Chartreuse is a drink? Now I'm confused because it comes in yellow as well as green. But, as a colour Chartreuse looks either neon green or bright yellow depending on what colours it is paired with. A yellow highlighter from Staples is actually chartreuse!

@bgeipel 6 месяцев назад

The color chartreuse is named after the liquor!

@likebot. 6 месяцев назад

@@bgeipel Yeah, that's why I'm confused. Even though I never heard of the drink I figured the color was named for it when I watched this, but the drink comes in two colors. The color never piqued my interest before but now I'm intrigued. I imagine the drink is probably named for where it's made which is probably France. I'll go google I guess. If it wasn't for the song Convoy I'd never have even heard of the color to this day!

@BOBW805 6 месяцев назад

Would Pernod be an acceptable substitute for the Chartreuse

@Tusc9969 6 месяцев назад

Faccia Brutto Centerbe: A well-rounded substitute Dolin Génépy le Chamois Liqueur: An Alpine herb-forward substitute Bordiga Centum Herbis: A fresh and floral substitute Strega: An Italian liqueur with a complex flavor profile Dolin Génépy: A popular substitute for both Green and Yellow Chartreuse Brucato Chaparral: Has pronounced herbal qualities, and is recommended as a substitute. Pernod (pastis) can be used as a sub but its not green like Chartreuse and may not provide the same depth of flavor as the other alternatives.

@Default78334 6 месяцев назад

Not really. Chartreuse isn't really like a pastis or absinthe. Other channels have gone into more detail about Chartreuse alternatives, but you'd typically be looking at something like Génépy le Chamois or Faccia Bruto Centerbe.

@Kitsambler 6 месяцев назад

But ... given that green chartreuse, even when available, is running nearly USD100 per bottle these days, is it worth it?

@GlenAndFriendsCooking 6 месяцев назад

$44.65 Cdn a bottle here ($33 USD), and there hasn't been a shortage... yet.

@bradmcmahon3156 6 месяцев назад

AU$110 in Australia for a 700mL bottle. which is CAD$100/USD$75. But you know, Australian taxes...

@gregoryw.swedberg4778 6 месяцев назад

I haven't been able to find Chartreuse for years in my neck of the woods, and I make a lot of Last Word cocktails. I have settled on Boomsma as a substitute. US$28 for 750 mL is worth it to me.