Feeds:
Posts
Comments

Archive for the ‘Brandy’ Category

1.5 oz Brandy
0.5 oz Light Rum
1 oz Chai Syrup
1 Egg White
3 drops Molasses Bitters

Shake ingredients WITHOUT ice hard as shit for about 15 seconds to work up a good froth. Add ice and shake for an additional 10 seconds and strain into a coupe. Make sure to get all the froth out of the shaker (the best of it is the last to come out) and garnish with some cardamom.

NOTES: This one tastes just about exactly like you’d imagine. Sweet and chai-like. The egg white gives it some really nice body, and the whole thing is really smooth. Almost like a strongly spiced eggnog but without the heaviness.

Read Full Post »

2 oz Brandy
0.5 oz Ginger syrup (here)
0.5 oz Grand Marnier
3 dashes of orange bitters
Garnish with candied ginger

Shake ingredients well and serve up with garnish.

NOTES: Tried it first without Grand Marnier, but was too bitter. Current iteration slightly too sweet. Either use less Grand Marnier next time, or try triple sec instead. Ginger could also be stronger, so maybe more syrup. Possibly substitute Domaine de Canton for Grand Marnier and skip measurement adjustments. Overall, not bad. Pretty well balanced, not much bite.

Read Full Post »

One of the classics that I’ve somehow never had before.

1.5 oz Brandy
1 oz Brown Creme de Cacao
1 oz Heavy cream

Shake vigorously with ice and serve up, topped with nutmeg.

NOTES: I bought light cream like a dumbass, so it wasn’t as rich as I assume it should have been, but pretty tasty nonetheless.

Read Full Post »

Kind of a half-riff on the Honeymoon cocktail

2 oz Brandy
0.5 oz Triple Sec
0.5 oz Benedictine
1 oz Apple cinnamon syrup
splash of seltzer

Mix brandy, syrup, triple sec and benedictine in shaker with ice. pour over rocks in a tumbler. top off with a small amount of seltzer. probably garnish with an apple if you feel like cutting one.

NOTES: Pretty damn tasty. Reminds me of christmas for some reason. Benedictine does a good job of adding flavor without letting it get too sweet. Next time, try Cointreau instead of triple sec.

Apple Cinnamon Syrup
4 medium apples, peeled and cored
1 cup water
1 cup sugar
1 tablespoon cinnamon

Puree water and skinless apples in blender. heat to boiling in saucepan with sugar and cinnamon. simmer on low for 30 minutes, stirring often. strain to remove solids twice. The stuff left in the strainer is pretty good too, might be worth saving for other uses. Kind of like apple butter.

Read Full Post »

Follow

Get every new post delivered to your Inbox.