The roundness and supple aromas of Bisquit Cognacs are preserved beautifully in these cocktails, which are crisp and delicious, with very few ingredients in them. Bisquit V.S is soft and fresh, with a bouquet of fruity aromas (pear and plum) and deeper notes of vanilla and cinnamon. Bisquit V.S.O.P is smooth and mellow, with a long finish. On the nose and palate, it has a bouquet of full, ripe fruit (dried apricots) and spice (cinnamon and clove). As a result of these taste profiles, it is recommended that Bisquit V.S and Bisquit V.S.O.P are used in cocktails.

Bisquit Summit Cocktail

40ml Bisquit V.S
100ml fresh lemonade
1 slice of fresh lime peel
1 slice of fresh ginger
1 long thin slice of cucumber peel 


  • Pour 40ml Bisquit V.S into your chosen glass
  • Add one slice of fresh ginger and lots of ice
  • Top up with 100ml lemonade
  • Stir lightly and garnish by zesting the glass/drink with a lime peel that you rub around the rim of the glass. Place a lime peel and cucumber sliver in the drink and enjoy!

Bisquit 2B Cocktail

Shaker version

In shaker, pour:

50 ml Bisquit V.S or V.S.O.P
25 ml lemon juice squeezed
20 ml sugar cane syrup
6 crushed Basil leaves


  • Add ice cubes
  • Shake and strain into a glass filled with ice cubes
  • Add 30 ml sparkling water (optional) and garnish with a basil leaf.

 Direct in a glass

In a glass filled with ice cubes, pour:

50 ml Bisquit V.S or V.S.O.P
25 ml freshly squeezed lemon juice
15 ml sugar cane syrup
30 ml sparkling water (optional)
6 crushed basil leaves


  • Stir everything with a mixing spoon,
  • Garnish with a basil leaf.

 Bisquit Orchard Cocktail

40ml Bisquit V.S
10ml fresh lemon juice
10ml sugar cane syrup
120ml Appletiser or Moni’s non-alcoholic cider
10ml sparkling water
Lemon wedge


  • Mix the Bisquit V.S. with the freshly squeezed lemon juice and the sugar syrup.
  • Top up with Appletiser/cider and sparkling water then add a wedge of lemon.

Top tip: If you’d like to try your hand at making your own Cognac cocktails, it is important to note that very acidic ingredients such as pineapple do not pair well with cognac as they destroy the fats within the Cognac.