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Hennessy (LVMH), Rémy Martin (Rémy Cointreau), Courvoisier (Beam Suntory), and Martell (Pernod Ricard). For years these were the cognac competitors of note, but more recently, Campari Group’s Bisquit & Dubouché has entered the ring.
A little bitter, a little sweet, this drink from L’Abattoir’s Katie Ingram.
Award-winning mixologist and sommelier Lauren Mote and chef Jonathan Chovancek create seasonal cocktails featuring their handcrafted Bittered Sling Extracts.
At the Grain Store in London, mixologist Tony Conigliaro lends his innovative touch to the drink list. This Death in Venice cocktail is an ode to Italy’s aperitivo hour.
Mixed drinks have taken a sharp turn for the sweet. Witness the proliferation of soi-disant martinis in bars and lounges and restaurants: cream liqueurs and off-the-sugar-scale fruit brandies, mixed and muddled with more fruit essences and syrups, and not a drop of gin or vermouth anywhere in evidence.
