Okay, now you've peaked my curiousity.
My knowledge of cognacs and armagnacs is pretty limited. Am I correct that they are made from grapes, but are distilled, hence they are spirits? And, one of them is made from champagne grapes, right? Which ones are the best?

Hi Marcy,

> Lillet is vermouth. Isn't a martini usually made with gin or vodka and vermouth?<

Lillet is a Vermouth-based aperitif.

The "Casino Royale" mentioned above might be served in a cone-shaped glass on a stem, but it is no more a Martini than is something made with chocolate, vodka and an olive.


A Purist

Cognac and Armagnac are both distilled from grapes; actually from a kind of "wine" that you wouldn't want to drink as wine, but you've got to have a fermented product to distill from or you won't get anything. They are both types of brandy, which is a more generic term for any distilled fruit.

Cognac and Armagnac are both places in France, and the drinks can only come from there.

The "champagne" confusion comes from the name of two of the growths that go into Cognac: Grand Champagne and Petite Champagne, which are right around the town of Cognac. These have nothing to do with the sparkling wine Champagne. Cognac is made from Ugni Blanc grapes; Champagne is made from either (or both) Chardonnay and Pinot Noir grapes, in a different place altogether.

Armagnac is made from the same grapes in a place called Armagnac by a slightly different distillation method. It is sometimes considered to be rougher than Cognac, but that isn't really true until you get up into the ultra-rarified realm of thousand-dollar bottles. Good Armagnac is a fantastic spirit.

Describing which are the "best" Cognacs and Armagnacs is an impossible (but pleasurable!) task. I like Martell VS or VSOP best of the commonly available and affordable brands, but any of the big houses will give you a lovely drink: Hennessey, Courvoisier, Remy Martin, etc. You don't need to spend thousands to enjoy yourself, that's for sure.

Dave, there is such a wide range of Armagnacs and Cognacs..it is difficult to say which is best as everyone will have their favorites. They are made from grapes but not Champagne grapes...

Hi DB,

To do a Pastis properly, you should be served a short glass containing some yellow liquid, a tall glass containing ice and pitcher of water.

Put a small amount of the liquor in the glass of ice. Pour in some water.

The liquid will turn from yellow to pearlescent white.

It will be very strongly licorice.

Add more water to taste.

I have also found that a tad of Pastis added to a glass of gin makes a nice cocktail.

It has a name, I am told, but I haven't been able to find it.

"something made with chocolate, vodka and an olive"
Your own recipe ira...
Dave I am in no way an expert on these variations on Brandy. I usually do as I do with wine ordering and put myself in the hands of the sommelier - they know their stuff and will usually pride themselves in recommending something that is priced below its true value.
All I know is that after a great French meal it is hard to beat an espresso, a cognac or armagnac and (dare I suggest) a cigar.

Okay, Rob...NOW you're in my wheelhouse! One of the things I'm really looking forward to on our upcoming visit to Paris (and that my wife is dreading, by the way) is having access to Cuban cigars! Any tips on good places to go and enjoy a cigar? Here, of course, some bars where you can smoke cigarettes do not allow cigar smoking, which I just DO NOT GET! A good cigar smells ten times better than burning old Virginia Burley! Anyway, I digress...is cigar smoking acceptable in Parisian bars? We're staying near the Place Vendome, and I know we're right near the Hemingway Bar, as well as Harry's New York Bar...

Are Pastis and Pernod the same thing? I thought Pernod was clear. I have a bottle of it at home, bought for cooking, actually (cioppino). Never thought of drinking it until now.

But is it a man's drink? I only do the girlie ones.

Pernod (or Ricard) is a brand of pastis, as Budweiser is a brand of beer and Volvo is a brand of car. It turns cloudy and yellowish when you add water to it, which is the usual way to drink it.

Une "suze?" Mais bien sûr: c'est une femme qui poste ici.

"I have also found that a tad of Pastis added to a glass of gin makes a nice cocktail.

It has a name, I am told, but I haven't been able to find it" It is called "Pernod Riviera" in France. .

Thank you, PV.

Suze is a favorite apertif of mine. It is gentian based so if you like Campari, you would like Suze.
But as everyone here knows, I like pastis which alot of Americans also don't like.