R. KELLY TRIBUTE COGNAC COCKTAILS with guest Pablo Moix
R&B THUG
2 oz Hennessy Black Cognac
.5 oz Cherry Heering
.5 oz Maraschino Cherry Liqueur
.25 oz Lemon juice
Shake, strain over ice in a collins glass, top with Coca Cola
Garnish with an assortment of fresh, brandied and maraschino cherries
SWEET TOOTH
2 oz Pierre Ferrand Ambre Cognac
.75 oz Lime juice
.5 oz Agave nectar
Shake, strain over fresh ice in a double rocks glass
Top with Black Currant Foam *recipe below
SEX WEED
2 oz Hine VSOP Cognac
.75 oz Lemon juice
.5 oz Aperol
.5 oz Orange juice
1 barspoon superfine sugar
Shake, strain onto a chilled cocktail glass
Garnish with an orange twist
FEELIN’ ON YO BOOTY
2 oz Delamain Pale & Dry Cognac
.75 oz Carpano Antica Sweet Vermouth
.25 oz Benedictine
3 dash Fee Bros. Whiskey Barrel Bitters
Stir, strain into a chilled Vanilla Misted cocktail glass *recipe below
No garnish
FREAKY IN DA CLUB
1.5 oz Hennessy VS Cognac
.75 oz Lemon juice
.5 oz St Germian
1 barspoon Herbsaint
1 slice kiwi
Muddle the kiwi, add rest of ingredients and shake without ice
Dump entire contents into a double rocks glass, top with crushed ice
Garnish with a slice of kiwi
DOUBLE UP
A shot of ‘yak and a can of beer
Black Currant Foam
15 oz Unsweetened black currant juice
1 cup superfine sugar
2 heaping barspoons versa whip
Mix all very well
Double charge in a whipped cream canister
Vanilla Mist
Ever clear brought down to 100 pf
Macerate 2 vanilla beans for 24 hours
fine strain & bottle.