Paris Is Burning Recipe
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The preparation of a Paris Is Burning, which requires careful heating, is as vital to the cocktail as its essential ingredients of Cognac and Chambord. According to Gary and Mardee Regan in their book New Classic Cocktails, an unknown bartender at Salty’s on Alki, in Seattle, produced the first version of this cocktail for an executive on the board of the company that owned Chambord liqueur. Brandy and Cognac are often warmed by the hands or a slight flame to release the heady aroma, and the bartender followed this principle by heating the cocktail with a cappuccino machine. The executive was so thrilled with it that Chambord introduced it with the question “Is Paris Burning?” in one of its marketing brochures. This new-wave cocktail, with its casual elegance, is rapidly catching on, and it may well find its way into the classic repertory. The name is a reference to heat generated by the French ingredients and has no relation to any heat generated by similarly named human celebrities of esteemed hotel lineage.
Paris Is Burning should be warm, but absolutely not hot. Bartenders who have access to cappuccino machines heat the brandy with the steam from the machine, but an old-fashioned brandy warmer or a saucepan on the stovetop will also do. The Regans suggest using a microwave oven for 20 seconds.
- 2 ounces Cognac
- 1/2 ounce Chambord or raspberry-flavored liqueur
- Stir the Cognac and Chambord in a small saucepan over low heat until the liquid is warm to the touch, about 40 seconds. Pour into a large brandy snifter.
This recipe, while from a trusted source, may not have been tested by the CHOW food
team.
Copyright Quirk Books
"i only fear that one of the big liquor manufacturers will now bottle flavored Cognacs and put it in six-packs"
Too late! the original Alize is marketed as "a blend of French cognac, passion fruit juice, and other exotic fruit juices". French Cognac... indeed. Remy Martin jumped on the bandwagon with Remy Red, which tastes like Hawaiian Punch with alcohol.
The sad fact is that fewer people,...+READ
"i only fear that one of the big liquor manufacturers will now bottle flavored Cognacs and put it in six-packs"
Too late! the original Alize is marketed as "a blend of French cognac, passion fruit juice, and other exotic fruit juices". French Cognac... indeed. Remy Martin jumped on the bandwagon with Remy Red, which tastes like Hawaiian Punch with alcohol.
The sad fact is that fewer people, and very few young people, drink Cognac. They've tried marketing it served on the rocks, and making cocktails with it. It's a wonderful spirit, and I love it... but you have to sell it or you're out of business.-COLLAPSE
sounds interesting, but I would surely advise against using an expensive Cognac for this. nothing above a VS...
So very, very intense. I was intrigued enough, that I couldn't wait to try this and did so... in the middle of August. (It was a cooler night, but still — August.) Having no cappuccino machine nor brandy snifter on hand, I microwaved the mix of Courvoisier VS and Chambord in a double shot glass, and poured it into a large bauble glass. I had to wait A WHILE to be able to take a small sip, because...+READ
So very, very intense. I was intrigued enough, that I couldn't wait to try this and did so... in the middle of August. (It was a cooler night, but still — August.) Having no cappuccino machine nor brandy snifter on hand, I microwaved the mix of Courvoisier VS and Chambord in a double shot glass, and poured it into a large bauble glass. I had to wait A WHILE to be able to take a small sip, because the aroma was so potent. But it was quite luxurious. Biscotti or a linzer cookie sounds like a fine accompaniment. Maybe even a small scoop of vanilla gelato on the side, if one really wanted to gild the lily.
On the note regarding pre-packaged flavored Cognacs, I've seen no six-packs. However, I have seen manufacturers marketing large bottles flavored with vanilla, apple, and jasmine.-COLLAPSE
A cognac drinker may not like the idea of mixing anything into it, but this happens to be a terrific after-dinner drink option in the wintertime. It can even be served alongside a plain piece of pound cake or (less sweet) biscotti. I have also tried it with Grand Marnier.
this is so wrong... one step up from a grilled foie gras-and-velveeta sandwich
i only fear that one of the big liquor manufacturers will now bottle flavored Cognacs and put it in six-packs