Golden Cocktails


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1.5 oz Golden Wat Cognac
1/4 oz Simple Syrup
1/4 oz Fresh Pineapple Juice
3/4 oz Soho Lychee Liqueur
1/4 oz Pomegranate Liqueur
Pomegranate Seeds

In a shaker, add cognac, simple syrup, pineapple juice, and lychee liqueur. Shake, strain and pour into chilled martini glass. Drizzle pomegranate liqueur, add optional pomegranate seeds in bottom of glass as garnish.

Basil Instinct

1.5 oz Golden Wat Cognac
1/4 oz Elderflower Liqueur
1/2 oz Fresh Lime Juice
1/2 oz Simple Syrup
2 Blackberries
2 Raspberries
3 Basil Leaves
Top with Prosecco

In a shaker, muddle basil, berries, lime juice, and simple syrup. Add elderflower and cognac. Shake and fine strain into chilled coupe glass. Top with Prosecco. Garnish with skewered berries laid across the top of glass.

Golden Wat Highball

1.5 oz Golden Wat Cognac
5 oz Blood Oranga Soda
(Preferably San Pellegrino)

Fill up collins glass with ice to rim. Pour in cognac, then fill to the rim with blood orange soda (roughly 5oz).

French Mule

2 oz Golden Wat Cognac
1/2 oz Simple Syrup
3/4 oz Fresh Lime Juice
Mint Leaves
Top with Ginger Beer

Muddle mint leaves with simple syrup and lime. Add cognac with ice and top with ginger beer. Garnish with mint sprig and lime wheel.

Harmonious Sour

1 1/2 oz Golden Wat VSOP Cognac
1/2 oz Pierre Ferrand Dry Curaçao
3/4 oz Lemon Juice
1/2 oz simple syrup
Egg white
Dry red wine

In a shaker, pour all ingredients minus red wine. Dry shake (no ice) for 20 seconds and then wet shake (with ice) for the same amount of time. Pour over crushed ice
and layer with red wine. Garnish with lemon wheel.

Vieux Mekong

2 oz Golden Wat VSOP Cognac
3/4 oz Carpano Antica
1/2 oz Campari
1 dash of Angostura bitters

Combine all ingredients, minus the Absinthe, in a mixing
glass. Stir and strain over the Absinthe-washed coupe.
Garnish with Luxardo Cherry.


2 oz Golden Wat Cognac
4 dashes Peychaud’s Bitters
3 barspoons Turbinado Syrup

Rinse glass with absinthe. This is recommended, but not necessary. In a mixing glass, add contents then ice. Stir and julep strain into coupe glass. Garnish with lemon rind

Fall La-La

2 oz Golden Wat VSOP Cognac
1/2 oz Liquor 43
1/2 oz Coconut Cream
1/2 oz evaporated milk
1/2 oz of All-Spice Dram
Fresh nutmeg
Cinnamon stick

Combine all ingredients and shake well. Pour neat over
coupe glass or over crushed ice in a rocks glass.
Garnish with ground nutmeg sprinkle and cinnamon

Golden Tempo

2 oz Golden Wat VSOP Cognac
3/4 Benedictine
1/4 simple syrup
2 dashes of Angostura bitters
Orange rind

Combine all ingredients in mixing glass and stir and
strain over coupe or rocks glass over large ice cube.
Garnish with orange rind and Luxardo Cherry.

Far-East Martinez

2 oz Golden Wat VSOP Cognac
1 1/4 Cocchi Torrino
1/4 Luxardo Maraschino
2 dashes orange bitters
5 drops tiki bitters
Orange rind and Luxardo Cherry

Combine all ingredients into mixing glass and stir. Strain
into a coupe and express orange rind oils over cocktail.
Garnish with orange peel and Luxardo Cherry.

Cold & Bold Brew

1 1/2 oz Golden Wat VSOP Cognac
2 oz spiced cold brew coffee
1/2 oz Liquor 43
1/2 oz Fernet Mentha
2 dashes of Aztec Chocolate Bitters

Combine all ingredients into a shaker and shake well.
Pour over crushed ice in Collins glass. Garnish with
lemon wheel or rind.