A couple of weeks ago I was fortunate enough to be invited to a tasting event hosted by Remy Martin cognac. Cocktails were provided featuring their VSOP
cognac but the star of the show was their Coeur de Cognac, which was available to taste neat or with an ice cube. When I questioned why Coeur de Cognac wasn’t being showcased in the cocktails as well I received a familiar reply, ‘it’s too refined to be mixed in a cocktail, it should be enjoyed as it is’.
It’s not unusual for a producer to take great pride in the premium products that they have created, or to turn their noses up at the idea that you want to adulterate them by putting them in a cocktail, but when is a spirit too good to be used in a mixed drink? I think there are two schools of thought on that subject.