In May 2019, Camus Cognac launched its inaugural Shanghai Shake cocktail competition as an international challenge, crafted to celebrate the world’s top bartenders and their ability to conceive of creative twists on cognac-based mixology.

Shanghai Shake involved a select number of cities worldwide with Los Angeles and Hoboken, New Jersey as the two main U.S. cities. The three rules that had to apply to the contest were: The main ingredient of each cocktail had to be part of Camus’ new range of VERY SPECIAL and VSOP, which launched in April; Any twist had to be in reference to a specific existing cocktail, recognized by the International Bartenders Association; and The twist on a classic cocktail had to entail the substitution of other spirits with Camus Cognac, along with modifying ingredients and textures, essentially creating a revisited recipe.

The East Coast finals took place in Jersey City, New Jersey at Hudson & Co. The finalists were Alexander Delgra (Cowan’s Public) with “My Cherie Amour,” Albert Martinez (Pier 115) with “C Foam,” Donny Nelson (Pharmacie Bar and Kitchen) with “Pomme Blanc,” and Eric Sobalvarro (The Barrow House) with “A Little Death.” The winner of the East Coast final is Alexander Delgra with “My Cherie Amour.”

The West Coast finals took place in Hollywood at Adults Only. The finalists were: Alisa Berhost (Mama Shelter LA) with “A Star is Born,” Scott Eton (Melrose Umbrella Co.) with “Crème de Peche Mode,” Anthony Moricelli (Electric Owl) with “The Street Car,” D.J. Mull (Coin-Op Caslamp) with “The Pear Hug,” and Jesse Peterson (Raised by Wolves) with “Breakfast in Borderies.” The winner of the West Coast final is Jesse Peterson with “Breakfast in Borderies.”

Jesse and Alexander will battle it out in a “shake off” with the other global finalists from China, France and Russia in Shanghai at Bar Rouge on September 9, 2019. If you want to mix up these winning cocktails at home, check out the recipes below.

My Cherie Amour cocktail, fireplace back

My Cherie Amour

My Cherie Amour

Ingredients:

  • 2 dashes Mole Bitters
  • .75 oz. Averna
  • .75 oz. St. George NOLA Coffee Liqueur
  • 1.5 oz. Camus Very Special Intensely Aromatic Cognac
  • Heavy Cream (to Top)
  • Grated Cinnamon (to Garnish)

Preparation: In a mixing glass with ice, add bitters, Averna, coffee liqueur and cognac. Stir and strain into a chilled coupe. Float well-shaken heavy cream on top of the cocktail. Garnish with grated cinnamon.


Breakfast in Borderies, cocktail and bottle

Breakfast in Borderies

Breakfast in Borderies

Ingredients:

  • 1.5 oz. Camus Cognac VS
  • .5 oz. Dried Apricot-Infused Lambay Irish Single Malt Whiskey
  • .5 oz. Egg Whites
  • .75 oz. Fresh Lemon Juice
  • .75 oz. Honey
  • Edible Micro Flower (to Garnish)

Preparation: Add all liquid ingredients to a cocktail tin. Give it a quick dry shake. Shake again with ice. Double strain into a coupe. Garnish with a micro flower.