This is one of the drinks to which the definition of “real Armenian cognac” is applicable – with a characteristic tea color, floral aroma and well-balanced taste, in which notes of fresh grape juice are barely perceptible. Branded “Avshar” heads the cognac collection of the Avshar winery.
Historical reference. Temur Grigoryan, the founder of the winery, was a hereditary winemaker. And he built his own small distillery in 1968 to engage in winemaking professionally – to experiment with bouquets, grape varieties, alcohols. At first, sales opportunities were limited to an extensive family circle, but then the entrepreneurial spirit and business connections helped Grigoryan enter the domestic market.
The company remains a family business, since 1994 it has been privatized and is run by Temur Grigoryan’s son, Araik. “Avshar winery” owns vineyards with an area of 150 hectares, workshops with modern equipment, has its own team of coopers who make containers from Caucasian oak.
The company produces 15 types of cognac from its own raw materials – the most famous brandy “Erivan” and “Gladzor”, branded white and red Avshar wines and vodka. Moreover, this is the first Armenian vodka, which began to be exported to Russia. In total, 5 brands are produced: two with a classic taste – “Printed” and Imperial”, and from fruit ones – “Avshar apricot”, “Avshar dogwood”, “Avshar mulberry”.
Features of cognac Avshar
This is a five-star drink made from Armenian cognac spirits aged in oak barrels for at least five years. The color is deep, tea, with golden reflections in the light. Aroma of spring, floral, with notes of apple blossom and dried cherries. Mild taste with hints of white grapes, cocoa and almonds. The aftertaste is short, tart, warming. Cognac is good as a digestif, but can be served during a meal – with cheeses, seafood salads and poultry or veal dishes. Bartenders often use Avshar in cocktails.
Cocktails with cognac “Avshar”
- “Phoenix”. Mix in a shaker 40 ml of cognac, 20 ml of sugar syrup, lemon and pomegranate juice. Pour the mix into a tall glass filled with crushed ice and add 50 ml of Sprite. Garnish the rim of the glass with a lemon wedge.
- Golden Apricot. Thoroughly knead 50 g of juicy orange and 20 g of soft dried apricots in a glass, cover them with crushed ice, add 30 ml of Avshar and 20 ml of limoncello. Stir with a cocktail spoon and add a few ice cubes. Garnish the edge of the glass with a slice of dried apricots.
- “Ice Quartet”. Cocktail for spirits lovers: mix 10 ml of Finsbury London or Beefeater gin, 60 ml of Havana Club rum, 40 ml of Moscato or Moscatel dessert wine and 60 ml of Avshar chilled to 40 °C in a glass. The edge of the glass must first be moistened and covered with sugar.
- Avshar. Put 3 standard pieces of ice on the bottom of the glass, pour in 30 ml of cognac, 10 ml of lemon juice, 5 ml of sugar syrup, mix with a cocktail spoon and add 55 ml of chilled soda.
- “Yerevan”. A cocktail for the sweet tooth: put 50 g of creamy ice cream in a glass, add 60 ml of cognac, 40 ml of orange or lemon fresh juice, pour in one teaspoon of sugar syrup and add 3 crushed mint leaves. Garnish the edge of the glass with one round of orange peel chips.
- Uva de Azucar. Put a piece of brown sugar on the bottom of a cocktail glass and pour 10 ml of grenadine on it, add 3 standard pieces of ice. In a shaker, mix 50 ml of Avshar cognac, 20 ml of Malibu liqueur and 150 ml of white grape juice, then pour into a glass. When serving, garnish the glass with an orange slice sprinkled with coconut.