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.
Eric Simmons, Maple & Ash | Chicago
- 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
- Combine all ingredients in a cocktail shaker with ice and shake until chilled.
- Strain into a coupe.
- Garnish with a sage leaf.
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.
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.