Young and fresh Cognac from a small house dating back to the mid-1800s. Perfect as a base for brandy cocktails.

Rich and aged VSOP Cognac from a great small Cognac house.

New cuvée from Gautret, excellent on its own, but designed for the Baroudeur cocktail.

Here's our version:

The Baroudeur

2 oz Initial Cognac

1/5 oz (6 ml) Borgo Vecchio Nocciola (hazelnut liqueur)

1/3 oz (9 ml) cinnamon syrup

7 dashes Angostura bitters

Cacao powder for garnish

Method:  Pour the syrup and the bitters into a mixing glass filled with ice.  Stir with a wooden spoon, then add half the cognac.  Stir again, add the Nocciola, then, slowly stirring, add the rest of the cognac.  Strain into a rocks glass filled with ice, and dust over with cacoa powder.

PS  The wooden spoon is Gautret's suggestion.