With Autumn fast approaching, it’s time to shift away from the light and sweet drinks of summer and start enjoying bolder libations of a heartier variety. Mixing brown spirits like cognac with seasonal spices and fruits is a delicious way to welcome in the season.



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



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



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