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Ciroc Vodka - Leader of the Pack

By Michael Hepworth
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Ciroc Snap Frost Vodka stands out from the pack in my opinion, and although there are obviously technical reasons for this, it is just the taste that makes it for me. True there are other top notch Vodka’s out there such as Grey Goose and Idol, but Ciroc certainly stands out at a price of $29.99, so I did some of my own research.  First launched in 2003 in the USA in Atlanta and Miami , the brand was aimed at a sophisticated urban crowd and the marketing seems to have worked. However, this is one product that matches the hype. 
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I know that Ciroc is imported from France and is made from Mauzac Blanc and Ugni Blanc grapes, but what is the secret of the sweet, crisp and clean taste, making Ciroc perfect for martinis as well. Most or all vodkas are made from wheat or potatoes, but since these grapes are grown in the Cognac and Gaillac regions in centuries old elevated vineyards, or more specifically in the medieval city of Cordes sur Ciel. 
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It is also recommended that Ciroc is served in a champagne flute so that its distinctive body is held. The key is that the grapes are cold fermented and distilled five times (two more than other premium vodkas), with the final distillation, a very painstaking process using a traditional copper pot method. Since the grapes are picked from the vines in the winter and are usually frozen, the end product is that the liquid is higher in sugar content, giving Ciroc that unique sweet and clear taste. So the next time you are at your local bar or restaurant and the waiter asks what kind of vodka you want with your cocktail, insist on Ciroc. 
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Snap Frost Stinger 
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1 ½ ozs Ciroc Vodka
1 teaspoon Crème de Menthe
1 mint sprig garnish
1 small cluster of frozen grapes 
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Pour Ciroc Vodka and Crème de Menthe into snifter, fill with crushed ice. Garnish with mint sprig and grapes (developed by New York mixologist Eben Freeman) 
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www.thebar.com
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By Michael Hepworth

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What exactly is GRAND BRULOT I thought to myself as I opened the bottle for the first time just around the time this lockdown took effect. Well, Grand Brulot is listed as a VSOP Cognac Café and it can be used in Bloody Mary’s, Manhattans, Negronis, Martinis, spritzes and sidecars , just for starters. It is a blend of Ugni Blanc & Colombard that is crafted into 80 proof VSOP. Then 100% Robusta Ecuadorian coffee bean essence is extracted and blended with brandy to meld for a few months and finally, it is blended with the VSOP Cognac. There is also a whiff of peppermint, nutmeg and hot cocoa in the drink. The retail price is $42.99.

The idea for the drink was instigated in 2015 by John Bernbach who asked for the help of industry veteran Francisco Tonarely to investigate the potential of a cognac/brandy drink blended with coffee. Three year later in August 2018 Grand Brulot was launched. This cognac comes from the Tardy Cognac Group and the grapes come from its single estate. Grand Brulot also plays homage to a New Orleans specialty of the same name that is still served around town.  The name Grand Brulot was inspired by the famous French pirate Jean Lafite who helped New Orleans repel the British invaders in 1812. He would order coffee, pour cognac in the saucer, set it alight and mix it with the coffee.
Recipes:

THE RISE AND SHINE
2 oz Grand Brulot
Orange Twist

Just pour Grand Brulot over ice and the orange will highlight the flavors
of the spirit.

BRULOT BLACK MANHATTAN
1 oz Grand Brulot
1 oz Bourbon
1 oz Sweet Vermouth
3 dashes Orange Bitters

Bartender Todd Smith created this one. Stir all the ingredients together in
a mixing glass. Strain into a chilled cocktail glass with ice and garnish

with orange wheel.

FRENCH NEGRONI
1 oz Grand Brulot
1 oz  Sweet Vermouth
1 oz Campari

Build in a rocks glass over ice and garnish w/orange wheel.

GRAND BRULOT CAFÉ HOLIDAY
1 oz Grand Brulot
0.5 oz Crème de Cacao
3 oz Porter Beer or Stout
3 dashes of bitters

Throw cocktail ingredients between two cups a couple of times to mix
And ignite the foam from the beer. Pour into a highball glass over ice
And garnish with nutmeg.



www.grandbrulot.com
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