Brandy Cocktails We Love
The holidays may be over, but winter has just started. Here are some warming brandy cocktails to brighten up the season’s chill.
Bull’s Eye Rose
Ingredients
1 oz. Laird’s Apple Brandy½ oz. Bull Run rye whiskey½ oz. Pasubio Amaro¾ oz. Lemon juice½ oz. Grenadine2 dashes Angostura bitters1 barspoon Luxardo Maraschino liqueur1 barspoon Umeboshi plum vinegar
Instructions
Combine ingredients and shake.
Strain into titanium mug with pebble ice.
Garnish with a lemon wheel and skewered brandied cherry.
Notes
The mixologists at Takibi in Portland, OR, created this recipe.
Fallen Leaves
Ingredients
1 oz. Cinzano Rosso1 oz. Vermouth Routin Blanc½ oz. Calvados½ oz. Pierre Ferrand CognacRhubarb bitters 3 dashes
Instructions
Add all ingredients into a mixing glass.
Add ice and stir with ice.
Strain into coupe glass.
Garnish with rhubarb bitters.
Notes
Enrique Diaz, head bartender at Bar Bastion in New York, created this recipe.
Vieux-doo Child
Ingredients
1 oz. Laird & Co. bonded apple brandy1 oz. Rye whiskey1 oz. Carpano Antica½ oz. Luxardo Maraschino liqueurRinse of PernodPeychaud’s bittersLuxardo Maraschino cherries for garnish
Instructions
Pour a splash of Pernod into a rocks glass.
Swirl to fully coat the inside glass and discard excess liquid.
In a cocktail shaker, combine all remaining ingredients with ice and shake well.
Strain mixture into glass over a large ice cube.
Garnish with a maraschino cherry.
Notes
The mixologists at Jettie Rae’s Oyster House in Asheville, NC, created this recipe.
The Sandy Nail
Ingredients
1 ½ oz. Coconut water¼ oz. Drambuie¼ oz. Ben Nevis Single Malt Scotch¼ oz. Caroni rum1 ¾ oz. Cognac1 tsp. Chicago [local] honey
Instructions
Combine ingredients in a mixing glass and stir.
Strain into chilled cocktail glass.
Notes
Kevin Beary, beverage director of The Bamboo Room in Chicago, created this recipe.
New New York
Ingredients
1 ¾ oz. Golden beet brandy*¼ oz. Rucolino Amaro or other amaro1 tsp. Piment d’Esplette liqueur¾ oz. Walnut orgeat**¾ oz. Lemon juice
Instructions
Combine ingredients and shake hard.
Pour over fresh ice.
Garnish with walnut pieces and ground black pepper.
Notes
*For Beet brandy
Peel and roughly chop 2 cups of golden beets. Combine with 2 cups of brandy in a glass jar and store in the fridge. Shake occasionally and strain after two days or to taste.
Peel and roughly chop 2 cups of golden beets. Combine with 2 cups of brandy in a glass jar and store in the fridge. Shake occasionally and strain after two days or to taste.
**For Walnut orgeat
Combine walnut milk with an equal part white sugar and salt to taste.
The mixologists at The Blind Pig Kitchen + Bar in Rancho Santa Margarita, CA created this recipe.
Holiday Punch
Ingredients
24 oz. Brandy12 oz. Cranberry juice12 oz. Americano Bianca amaro4 oz. Simple syrup2 oz. Fresh lemon juice12 oz. Soda water optional
Instructions
Combine ingredients in punch bowl or pitcher and stir.
Garnish with fresh cranberries, rosemary sprigs and lemon slices.
Notes
The mixologists at Fast Penny Spirits created this recipe.
Ruby Cocktail
Ingredients
1 ½ oz. Cognac Park VS Carte Blanche¼ oz. Giffard Curaçao Triple Sec¼ oz. Campari¾ oz. Lemon juice¼ oz. Simple syrup
Instructions
Combine ingredients in a shaker with ice.
Shake and strain into a chilled cocktail glass.
Notes
The mixologists at Cognac Park created this recipe.
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