Brandy cocktails

Written by feltedhat on . Posted in Brandy Post

Not very much down my alley but it is a part of the Brandy universe and as such deserves a post here. I prefer my Brandy straight up. No ice. No water. No nothing. But there are some Brandy cocktails recipes that, let’s say, are worth a mention here. They at least make an eyebrow of mine raise. To be very precise I did not try every cocktail mentioned here more than once (well apart from one). And I do not consider myself a cocktail mixing bar man. I have other virtues. So apart from the eyebrow nothing much happened. But if I would drink a Brandy based cocktail on a regular basis, it would be one of the following! And while at it I thought it was a great opportunity to go thru a few glasses of them tasty maraschino cherries! 🙂

B&P – 2cl Brandy, 5cl Port, stir and serve on ice. Simple and yet surprising

Brandy Collins – 4cl Brandy, 3cl sugar sirup, 3cl lemon juice, Soda water to your choice, serve stirred with ice. Elegant but effective. BTW this one lends itself to be decorated and accompanied with fruit. I went for red submarine. A maraschino cherry.

Chateau Sarre – 4cl Brandy, 2cl banana cream liquor, 2cl Maraschino, ice cubes. The name is actually more “thrilling” than the drink. 🙂

Brandy Flip – 2cl Port, 3cl Brandy, 1 egg yolk, 1 ts sugar, 2cl cream and a little nutmeg. I guess if you do not have the time for a real lunch or are not a big fan of egg nog, this is for you! I changed the original from more to less port and added more Brandy because I like that better. Profit from being served cold in my opinion.

Brandy Sour – 8cl Brandy, 2cl lemon sirup, 1ts lemon juice, Soda water and a drop of angostura. Serve with ice. Having been to Cyprus, there is no way around this drink established on the island by the English. So that one I knew and adjudicated a lot during my visit to Cyprus.

Hanseatic – 4cl Brandy, 2cl Burbon, 6cl Champagne or Prosecco. This is as not as girlie as the ingredients make it sound, I guess. Personally I prefer Scotch over Burbon but with a sweet demi-sec Champagne to compensate the Whiskys personality.

And a world premiere:
The felted hat – 4cl Gran Duque d’Alba, 1cl Maraschino, fill up glas with ginger ale and add ice, good stuff for happy days, and you might add maraschino cherries too 🙂

I think it goes without saying but I mention it here anyway. I believe in top notch ingridients. Mixing a drink with third class alcohol does not make it equaly enjoyable. If the stuff that tastes good straight up already, is used in a cocktail, chances are, your going to appreciate the mix better as well.

Hope that with this post I was able to raise one or the other eyebrow out there as well. So please go ahead, it’s actually more fun than I anticipated. Or do you have a cocktail with Brandy that you like much better than the ones above?!?

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Comments (2)

  • Fauntleroy

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    I love the B&P with cigars – it was suggested years ago when the bar at the Plaza AthenĂ©e in Paris designed a cocktail for each third of a cigar. (The B&P was designed for the last third.)

    I highly recommend the “Vieux CarrĂ©”, aptly named for the French Quarter in New Orleans:

    – equal parts Rye Whisky, Brandy and sweet Vermouth (white)
    – 1 teaspoon BĂ©nĂ©dictine
    – 2 dashes each of Angostura and Peychaud’s Bitters

    A complex drink that accentuates the ingredients rather than taking away from them, and magnificent stronger cigars!

    Cheers!

    Reply

    • feltedhat

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      Vieux Carré! Very nice suggestion! Sounds fantastic. Will try this in due time. Thank you for pointing that one out.

      Reply

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