Nearly every spot in town was fêting one thing or another last night, and Derek and Daniel Koch’s new boîte, MPD, was not left out. The reason for the seasonal imbibing: Courvoisier’s casual evening of delicious fare, cocktails, and a chance to sample the newest offerings from Courvoisier: The Connoisseur Collection and L ‘Essence. More so, for me at least, it was a chance to get schooled in festive cognac mixology. I’ve never really figured out “the right way” to drink Courvoisier, so it was interesting to see how Courvoisier could be used as not only a major mixology component, with master cocktail crafter Jason Littrell serving up detailed cognac drinks, but also as a cognac aficionado’s best friend. That is, straight up—specifically with the release of L’Essence, a limited edition blend of 100 eaux-de-vies aged 60 to 70 years (priced at a cool $3,000 per Baccarat-designed decanter), as well as the release of two aged bottles, Courvoisier 12 and Courvoisier 21.
Jason Littrell is a rockstar in bar culture, earning the Star Chef Rising Star Award this year after working under the likes of Sasha Petraske of Milk & Honey, White Star, and Little Branch fame before joining the cocktail dream team at Death & Co., his current post. Aside from sipping on a $3K cognac, Littrell offered up creative and festive cocktails, paired with out-of-the-box ingredients. His favorite below:
Edith Piaf Served over ice. Courvoisier VSOP Pear Brandy Vanilla Syrup Lime Juice Angostura Bitters