So when American NW Distributors approached us about creating a barbecue sauce with two really good bottles of Cognac, we were delighted. Rep Alan gave us two bottles to play with, most of which we used in the sauce. I saved a wee drappy, as my grandma used to say, to enjoy in a glass.
The first was an organic cognac made by Leopold Gourmel called Bio Attitude (so cool - I didn't even know there were organic cognacs on the market!). Their website describes it as "dawn on a spring day", which I love and agree with. It's delicate for a cognac, but with all the lovely nose tingling, tongue caressing that makes a cognac.
The second bottle, the Pierre Ferrand 1840 won Grand Champion for new products of 2012 by Tales of the Cocktail. Their distillery is a blend of original craft ways and modern technology. This photo from their website shows the aging casks. A deeper flavor than the organic Leopold, I didn't want to give this one up for the sauce. Both bottles, however, were wonderful.
|From the Pierre Ferrand website showing their cognac aging in a variety of casks.|
Here is his recipe:
Cognac Barbecue Sauce
by Bruce Calvert
1/4 cup finely chopped onion
1/4 cup minced garlic
1/2 cup Pierre Ferrand Cognac or Leopold Gourmel Bio Attitude cognac
1 tsp chili powder
1 tsp cumin
3 oz brown sugar
1 Tbls molasses
2 cups apple cider vinegar
3 cups ketchup
Saute onion and garlic until transparent
Remove from heat and cool slightly, then puree in food processor or mill.
Add cognac and spices, bring back to a boil to evaporate alcohol.
Add remaining ingredients and simmer for 30 minutes.
Cool in shallow pan before putting in bottle.