We usually see the French 75 in a coupe or flute, but serving it tall over ice—in the 19th century—is also perfectly valid.
Encouraging a different way of thinking about cognac. Our community focuses on easy to understand material so you can make informed decisions and embrace the many different aspects of this spirit.
Encouraging a different way of thinking about cognac with easy to understand material so you can embrace the many different aspects of this spirit.
Based in Cleveland, Ohio, Jesse Cyr is an award-winning bartender, spirits educator, and hospitality professional with a career spanning some very notable bars and hotels. He served as General Manager at Seattle’s internationally recognized Rob Roy and as Beverage Director at the Fairmont Olympic Hotel, while also collaborating with global spirits brands to develop cocktail menus and signature serves.
Jesse has embraced the challenge of cocktail competitions throughout his career, earning finalist spots in the Woodford Reserve Manhattan Experience, National Sherry Wine Cocktail Competition, and 2nd place in America two years in a row for the Bols Around the World global competition. His work has been featured in The Seattle Times, Zagat, Thrillist, and Eater, with his cocktails appearing in numerous print and online publications, as well as Maggie Hoffman’s books The One-Bottle Cocktail and Batch Cocktails.
After completing the intensive BAR 5-Day course in New York City, including a blind spirits tasting and written exam, Jesse developed a particular passion for cognac. A 2020 trip to France, where he explored the Charente River Valley and experienced eaux-de-vie production firsthand, inspired him to launch Cognac Reverie—a platform dedicated to sharing his enthusiasm for the category. Today, that passion continues to find its way into his work, with a cognac cocktail almost always making an appearance on his menus.
