Mixing with The Swift Ones

MIXING WITHSwift OnesThe By Michael Tulipan

Live life, inspire others. The sky is the limit.

One of cognac’s most storied houses, Martell has been producing the spirit for over 300 years. Along the way, it has become a fixture on back bars around the world and an excellent option for building cocktails. As with all cognac originating in its namesake region in France, Martell offers a range of spirits, including VS, VSOP, and XO, but in recent years, the brand has also increasingly become known for its innovation.

Martell was the first cognac house to ship its barrels to America in 1793, and its Blue Swift, a one-of-a-kind VSOP aged in ex-bourbon barrels, celebrates this historical connection. With Blue Swift, its master blenders have married the house style characterized by delicate candied fruit and plum notes and the subtle sweetness of vanilla and toasted oak from the bourbon casks. This presents the opportunity to bring a unique flavor profile to cocktails for bartenders.

To mark this past holiday season and pay tribute to this innovative cognac, Martell created a list of “Swift Ones,” highlighting creative Americans living life on their terms, manifesting personal truths, and inspiring others to be audaciously themselves. The “Swift Ones” honorees include Oaklandbased scientist-rapper Ruby Ibarra, New York photographer Steve Sweatpants, Atlanta artist Dr. Fahamu Pecou, and Los Angeles actor and comedian Dumbfounded. Each has been recognized for pushing boundaries in their respective fields and communities. The list was a continuation of Martell’s “Soar Beyond the Expected” campaign launched in September 2021, featuring acclaimed singer and actress Janelle Monae.

Cognac has become a key ingredient in cocktails as bartenders rediscover old favorites and create new ones. The sheer versatility of cognac makes it an ideal partner for a wide range of flavor profiles, from very dry to refreshing to fruity to sweet. The Sidecar is an excellent example of what cognac can bring to a cocktail as it shows off how well the spirit works with citrus since it has both orange liquor and lemon juice. New Orleans’ French influences are reflected in the use of cognac for two signature cocktails, the Sazerac and the Vieux Carre. The Sazerac is widely believed to have been cognac based at first, with rye likely only taking over as the industry struggled to recover from the phylloxera outbreak that devastated France’s vineyards. Another alcohol-forward cocktail experiencing a revival, the Vieux Carre, named for the New Orleans French Quarter by Hotel Monteleone bartender Walter Bergeron, brings together rye, cognac, and sweet vermouth in equal parts, along with dashes of Benedictine, Peychaud bitters, and Angostura bitters.

Martell’s signature offerings show off the versatility of cognac well. The VS and VSOP work well with a wide range of citrus, spice, and fruits from cinnamon to lemon to berries. Thanks to the oak influence adding layers to the exceptionally smooth Blue Swift, you can sub it for rye in an Old Fashioned or serve their version of a sour, the Swift Sour with Blue Swift, lemon, honey, and yuzu liquor. With Martell cognacs, the sky truly is the limit.