Cognac High Ball Recipe | Saveur

Cognac High Ball Recipe | Saveur


Kellie Thorn is the beverage ­director for Hugh Acheson’s Atlanta restaurants, Empire State South and By George. She’s also refreshingly down-to-earth. When Thorn does find herself sky-high, she orders the youngest cognac very little money can buy (usually a VS, or “very ­special” blend) and combines it with ­standard-issue apple juice. “I call this my airplane drink, but it’s also among my most irreverent mixes,” Thorn says. “The sweet juice softens the sharp edges of the young brandy.”



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