You can use some of it to make a quick fancy pickle. Just make sure to eat up the pickles in one week since I don't think the acidity holds up to canning standards (it needs to be 5%).

I've never had cognac vinegar, but I bet it would be awesome for an untraditional fragole pazzo (crazy strawberries). The original is usually a bit of balsamic, sugar, and black pepper on the strawberries, but why not cognac vinegar, black pepper, and strawberries with a small scoop of vanilla ice cream or herbal sorbet?

I like to add a splash of it when I make strawberry and currant sauces (also glazes and other fruit reductions), and I replace half of the balsamic with it in ceasar dressing. Also, it's great for marinating meats, to drizzle on vegetables that are going to be roasted, lovely in stir fry as well. Sometimes I toss a little in salsas I'm making. When I make stuffed poblanos (or green peppers would be good too), I put some in the sauce that goes on top.

Any recipe you'd use red vinegar in, you can generally substitute the cognac vinegar in. It's really a wonderful vinegar!