D’ussé Blossom

 

D’ussé Blossom

As the weather teases us with a couple of nice days, then back to chilly ones, we start to long for all the things that spring brings. The blossoms on my trees are in full bloom and surviving the wind; St. Patty’s Day has come and gone and Easter is just around the corner; restaurants are changing their menus for a little lighter fare and selections that are more seasonable.

With a change in food menus comes a change in cocktail menus as well. People start to look for something a little lighter and more refreshing — something you can enjoy in the evening on your porch swing.

Cognac isn’t really the first thing people think of in regards to springlike cocktails, but paired with the right mixers, you’re in for a real treat. D’ussé (pronounced “dew-say”) is a newer cognac that Bacardi has brought to the market. As far as cognacs are concerned, D’ussé is a little lighter than most, making it much more approachable, with soft notes of spice and subtle honey sweetness.

To lighten the cognac a little, I paired it with fresh lemon juice and Chambord raspberry liqueur. The honey syrup sweetens it up just a touch. This cocktail is great before or after dinner for anyone, even those of you who think you don’t like cognac. This might just change your mind.

1¼ ounces D’ussé Cognac
¾ ounce Chambord raspberry liqueur
2 lemon wedges, juice of
1 teaspoon honey
1 tablespoon hot water
Cubed ice and crushed ice
1 lemon wedge for garnish

In your rocks glass, mix honey and water until the honey dissolves and makes a syrup. In a shaker, add cubed ice, squeezed lemons (add whole wedges after squeezing for more zing), D’ussé cognac and Chambord. Shake vigorously to chill and release oils from the lemon peels. Fill your glass with crushed ice and strain the cocktail on top. Give a light stir with a straw and garnish with a lemon wedge.