Ahead of World Cognac Day, which is recognised today, Hennessy VS, VSOP, and XO took centre stage at Ivy23 in Kingston, during an exclusive celebration on Tuesday, June 2. The world’s leading Cognac brand showcased the exceptional versatility of its three distinct expressions at an intimate pairing dinner, blending the historic spirit across a spectrum of flavours from spicy chilli oil to decadent dark chocolate.

These and other bold flavours drive Ivy23’s distinct culinary approach. “Ivy 23’s identity lives in pulling flavours and techniques from across the world — Italian, Asian, Indian and Caribbean — and bringing them together on one menu,” explained Vivek Chatani, co-owner of Ivy23. So when challenged to create the perfect Cognac pairing dinner, Chatani said, “Hennessy is one of the most layered spirits in the world, so rather than dial our food down to make room for it, we built dishes that meet each expression as an equal.”

The kitchen integrated the Cognac directly into the dishes in two of the courses, reworking some of its signatures to really shine a light on the Cognac.

Setting the tone for the night, the first course opened with a presentation of Spicy Chilli Oil Chicken Dumplings alongside a Cognac Chicken Tikka, paired with Hennessy VS. “The VS is the youngest and boldest of the three, with bright fruit and a strong backbone,” Chatani noted.

This opening pairing balanced heat and texture. “The dumplings bring the heat; the tikka brings bold, warm spice rounded off by a rich cream-and-cheese sauce with cashew and Cognac cooked into the reduction. The VS cuts through the richness and holds up to the spice. The first course is meant to be a strong, energetic start.”

This led smoothly into the second course made up of a Saffron Risotto with Grilled Shrimp, paired alongside Hennessy VSOP. “The VSOP is rounder and more refined. [It has] vanilla, gentle spice, a soft floral note that mirrors the saffron,” Chatani explained. The dish was crafted to complement these subtle nuances perfectly. “The creamy risotto balances the Cognac’s warmth, and the grilled shrimp adds a clean, smoky sweetness. The second course is smooth and well-balanced.”

The evening culminated in a decadent finish as the final course brought together a Dark Chocolate Mousse and Tiramisu, paired alongside the crown jewel of the portfolio: Hennessy XO. “The XO is the richest and most complex, with dark chocolate, dried fruit, coffee, and oak,” Chatani observed. To create harmony on the palate, the elements were woven completely together. “The Cognac is infused in the mousse, and the tiramisu’s coffee and cream sit alongside it, so the food and the spirit match closely. A rich, fitting finish.”

Reflecting on how the interactive pairing altered the dining experience, Chatani noted how the marriage of food and spirit forced guests to slow down and truly analyse their palates. “Guests take a bite, then a sip, then go back to the plate to see what changed and something always does,” he shared. “The spice settles, the saffron opens up, the chocolate rounds out. It gets people to slow down and notice that both the food and the Cognac are working together.”

When the final pours of the evening were completed, the night stood as a premier showcase of food and spirit for World Cognac Day. The execution by Select Brands and Ivy23 demonstrated how a global celebration can feel entirely close to home.

“When the night is over, I want this event to say that Ivy23 is a place for discovery, somewhere you come to try something you haven’t had before,” Chatani concluded. “We’re all about constant innovation, whether that’s in our own kitchen or through collaborations like this one with Select Brands and Hennessy. Jamaica’s food scene is full of talent, and we’re proud to add to it — drawing on flavours and ideas from around the world, putting our own twist on them, and giving people an experience that feels unique.”

Taking centre stage for the World Cognac Day celebration were (from left) the Hennessy Pure White, VSOP, XO and VS. (PHOTO: JASON JARRETT)

The grand finale was a dark chocolate, Cognac-infused mousse and a classic tiramisu layered with coffee and cream served with Hennessy XO. (PHOTO: JASON JARRETT)

The entrée was a saffron risotto with grilled shrimp, paired alongside Hennessy VSOP (PHOTO: JASON JARRETT)

Recording artiste and content creator Carmen-Elena “Cholita” Stewart was among the specially invited guests at the Hennessy World Cognac Day tasting dinner. (PHOTO: JASON JARRETT)

Disc jockeys and radio hosts Chantele “DJ Nova” Roye and Kevin “DJ Cyclone” Walker raised their glasses with the Hennessy Pure White Cast Away welcome drink. (PHOTO: JASON JARRETT)

Hennessy Very Special (PHOTO: JASON JARRETT)

Moët Hennessy Business Development Manager for the Caribbean Atina Samad (left) shared the frame with Karishma Chatani, restaurateur at Ivy23 with their Henny Mash cocktails.(PHOTO: JASON JARRETT)

Ivy23’s Henny Mash cocktail consisted of muddled strawberries, shaken Hennessy, Triple Sec, lime juice, and syrup, topped with sprite and garnished with a strawberry. (PHOTO: JASON JARRETT)

Hennessy XO (PHOTO: JASON JARRETT)

Nearly 50 guests were treated to a sensory three-course tasting of the various Hennessy Cognac expressions at Ivy23 on June 2. (PHOTO: JASON JARRETT)

Olympian Asafa Powell and his model wife Alyshia Miller-Powell savoured their shot of Hennessy VSOP.(PHOTO: JASON JARRETT)

Enjoying the cocktail hour with a Hennessy Pure White Cast Away drink was Chef Akai Lindsay.(PHOTO: JASON JARRETT)