 Six times a year, free publication on what's going on in and around Cognac. |
This issue
highlights: Rencontre avec... Gérald Dehan, imitator and creator of "Six Clones" Des gens... & des lieux... Saint Gobain, glass maker factory La Maison Blanche, discotheque Le grain de Folie - 50 cl peach tea, 18 cl Cognac, 2 cl peach syrup, 2 cl strawberry syrup, 1 lemon juice, mix it, add mint. (Restaurant Golf St. Brice) Cocktail du Château - 5 servings of passion fruit juice, 3 servings of pressed ornage juice, 1 serving of pressed grapefruit juice, 1 serving apricot juice, 2 servings of Cognac, mix it, decorate with a slice of ornage and strawberry (Restaurant du Château, Jarnac) Bord de Charente - in the shaker: 1 serving of Cognac, 1 serving of Jet 31, 1 egg yolk, touch of curaçao (La Ribaudière, Bourg Charente) Cocktail d'Apéritif - 1.5 cl Cognac, 1 sugar cube with Angostura, 14 cl Champagne; put sugar cube in the champagne flute, add Cognac and top it with Champagne. (Le Moulin de Marcouze) |
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| Anecdotes
... The photo album of the last century... Cognac and its streets. Several photos from the postcards courtesy of the Philatelic Circle of Cognac. |
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| Previous Cocktails Cognac! Cover page in 1999 |
Cover page in 1998 | |
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