Word: cognac
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...prewar Chinatown shophouse, the Majestic Bar, www.majesticbar.com, sports a menu that includes black-pepper crocodile puff, perfectly fried oysters accompanied by four sauces, and squid-ink spaghetti tossed in spicy XO sauce - a Cantonese condiment made with dried seafood and chili, but containing none, incidentally, of the XO cognac from which it takes its name. Even the cocktails come with a savory twist - one, Myth of the Orient, contains soy sauce and chili peppers. Proprietor Loh Lik Peng, who also owns the New Majestic boutique hotel next door, says that the bar's menu was intended to offer "a more...
...celebrate the 15th anniversary of his best-selling Angel fragrance, Thierry Mugler has introduced La Parte des Anges, a perfume extract. Treated in the manner of cognac, La Parte des Anges is the result of aging Angel in a cherrywood cask for 23 weeks. Intensely concentrated, each of the numbered bottles contains a mere...
...World cachet is key. "Younger drinkers seem to have decided that aged rum is a statement about their generation," says Olly Wehring, executive editor of the London-based Just-Drinks report. "Cognacs and aged whiskeys are what their parents drank." David Longfield, an editor at Drinks International in London, agrees. Aged rum "has a hip, even naughty aspect that Cognac tends to lack." Matusalem (a Spanish variation of Methuselah), for instance, uses a recipe smuggled out of Cuba after the 1959 revolution. The company's sales in Spain, one of the hottest aged-rum markets, are expected to double this...
Aged rum's surprising similarity to Cognac--the complex flavors and aromas of oak, caramel and vanilla, the hints of tobacco and leather--is what first grabs most enthusiasts. But because rum is fermented from sugarcane juice, syrup or molasses, it offers a sweet bonus: tropical essences like banana, pineapple and coconut. Known as ron aņejo in Spanish and rhum vieux in French, aged rums are blends of stock as old as 30 years, stored in oak. (Solera on the labels refers to the blending process.) The Caribbean climate accelerates aging, giving the rums more tannins and spice. Retail...
...sommelier at the elegant French restaurant Le Gavroche in London, jokes that he agreed to stock 1796 aged rum two years ago because of "the beautiful young Venezuelan marketing rep." But after tasting it, he decided to fool some of his patrons and pour them the rum instead of Cognac. "The cheap nightclub image of rum that had always put them off was changed immediately," says Bertrand...