Manila’s food scene sure has progressed over the years, but what’s more amazing is how we’re not fully aware that the competition of beverage businesses is equally impressive. International brands of alcoholic and non-alcoholic brands have been around for years,and thanks to our friends from Perk Comm Inc., What To Eat PH was invited to be refreshed on the lavish history of Martell and their fantastic product.
On a lovely afternoon, we were delighted to sample some of Martell’s finest reserve in the beautiful lobby cafe of Conrad, C Lounge. Martell has been a household name for cognac in the Philippines for years. In fact, it was one of their breakthroughs to be able to be one of the first to sell this product in Asia.
Do you see those debonair and rich men in movies holding a glass of liquor over deep conversations? More often than not, that glass is filled with Cognac. This sweet liquor from distilled brandies may be most appropriated as taken neat or on the rocks, but it actually tastes wonderful in cocktails as well. This was essentially why we gathered that day, to learn more of how to enjoy this classic reserve in even more creative ways.
The program began by bringing us to a wonderful journey through the Martell memory lane. Martell’s brand manager flew all the way from France to educate more Filipinos on the complex taste of their Cognac. He quickly but ecstatically taught us on the process of making the product. He also told us how the brand came about their recipes, and how they are proud to be one of the best in the industry. Now, they ate excited to share the possibilities of creating cocktail recipes that we all know we are more accustomed to.
After the short but sweet lecture, we got to try all three of their finest reserves. Each kind had distinct flavors and aromas. Even as they were the same product, each was unique and absolutely divine. One thing is consistent in all three though, they all tasted so marvelous, there’s no questioning the value of each bottle.
Right after the Cognac tasting, we were privileged to witness demos of select cocktail recipes. The following cocktail creations were shared to us.
45mL Martell VSOP
20 mL triple sec
15 mL lemon juice
Pour all ingredients into the cocktail shaker. Shake well until the metal gets frosted. Strain into a coupe glass. Twist an orange peel over the drink and discard.
50 mL Martell VSOP
10-12 fresh mint leaves
10 mL sugar syrup
Press the mint leaves in a julep cup with a flat end barspoon or a muddler. Add Martell and sugar syrup. Fill with crushed ice. Stir until the cup is well frosted. Garnish with a mint bouquet.
After the demonstration, some members of the media were even challenge to try to make it on our own. It was truly a wonderful experience!
We not only got to enjoy some of their most flavorful Cognac, we were also treated to a feast of carefully chosen cocktail food to pair with the beverage.
And finally to our surprise, some of their curated bottles were raffled off to the group. Those who won were truly lucky! (Sadly I wasn’t one of them. 😹✌🏼)
The view, the drinks and the program, everything about this event was simply fantastic, and we are forever grateful for having us in mind to join. It was truly a wonderful afternoon, and we couldn’t be more happy to have been a part of it. We are thrilled for Martell as they increase their patrons in Manila and the world. Cheers!