Cognac

Major manufacturers add a small proportion of caramel to color their cognacs.

Cognac, with the addition of a little paprika and the yolk of an egg, is considered an effective aphrodisiac aid.

We’d have a script meeting for the next day’s shooting that lasted until two in the morning, and he’d be up again at six for a breakfast meeting. I survived on cognac. I have no idea how he did it.

David Mason, Beverage and Bar Manager at St. Regis, describes the complex aromas and layered palate of the cognac thus: “It’s kind of autumn flavors. Really nutty, almondy – kind of fig, plum, dried fruits. But it finishes off really smoothly but with a little bit of tobacco leaf.”