Cognac Queen

Eric Simmons, Maple & Ash | Chicago

Named for the Megan Thee Stallion song, Cognac Queen represents what Eric Simmons describes as a “strawberry-lavender Sidecar.” Though it hews closely to the spirit-forward construction typical of steakhouse cocktails, the boozy backbone is tempered by rhubarb shrub, lemon juice and a fruit-forward, floral syrup.


Serving: 1

  • 2 ounces VSOP Cognac
  • 3/4 ounce strawberry lavender syrup (see Editor's Note)
  • 3/4 ounce lemon juice
  • 1/2 ounce rhubarb shrub (see Editor's Note)

Garnish: sage leaf

  1. Combine all ingredients in a cocktail shaker with ice and shake until chilled.
  2. Strain into a coupe.
  3. Garnish with a sage leaf.
Editor's Note

Strawberry Lavender Syrup
1/2 cup water
1/2 cup honey
1/2 cup dried strawberry tea
1/4 cup Himalayan lavender seeds

In a saucepan, combine all the ingredients over medium heat and bring to a boil. Remove from heat and fine strain into a bottle.

Rhubarb Shrub
6 rhubarb stalks
7 ounces vinegar
1/2 cup sugar

Combine all ingredients in a jar and let sit for at least two weeks. Then, blend all ingredients together and fine strain. NB: Rhubarb liqueur can be substituted.

Tagged: cognac