Brand/Apple Brandy-based Cocktails Flashcards
B&B
- 1.5 oz. Brandy
- 1.5 oz.Bénédictine
PREP: Combine and stir with or without ice, or float Brandy on top.
MISE: Snifter or Lowball Glass
Bartender Comments: Origin of this cocktail is attributed to the 21 Club in New York, circa 1937.
BRANDY ALEXANDER
- 2/3 oz. Brandy
- 2/3 oz. Crème de Cacao (brown)
- 2/3 Heavy Cream
PREP: Shake all ingredients w. ice strain.
MISE: Cocktail Glass, Grated Nutmeg
Bartender Comments: While the brandy version is certainly more popular, the original Alexander was based on gin. Most likely it was created prior to Prohibition, but it wasn’t until the Noble Experiment that this became widely known—the combination of sugar, fat and spice helped to mask the poor quality of available spirits of that era.
BRANDY CRUSTA
- 2 oz. COGNAC
- 1/4 oz. Maraschino liqueur
- 1/4 oz. Lemon Juice
- bsp S. Syrup
- 2-3 dashes Peychaud’s bitters
PREP: Shake and strain into a prepared glass (see below)
MISE: Sm. Wine glass
Bartender’s Comments: With a good paring knife, peel a lemon in a continuous fashion as you might with an apple. Place the peel inside the glass so the entire peel is peeking above the rim. Wet the rim and portion of the exposed peel with lemon juice and gently roll into a bowl with sugar, giving the drink its namesake crust of sugar. Although it’s a bit fussy to make, this is an important drink to know as it establishes a new category of mixed drinks: fancy cocktails. These generally have a peel of citrus for garnish (though rarely the whole peel), and they may include a sugared rim or a splash of Champagne.
BRANDY SMASH
- 2 oz. BRANDY
- 1/2 oz. S. Syrup
- 8-10 Mint leaves
PREP: Muddle the mint and syrup in the base of the shaker. Add ice and then double strain (using standard cocktail strainer over a tea strainer to catch mint bits, into ROCKS-filled glass. Mint sprig garnish
MISE: O.F. (Old Fashioned) [ROCKS] Glass, MINT sprig
Bartender’s Comments: 1850’s classic. If you’re a fan of Mint Julep, give this a try.
CHAMPS-ÉLYSÉES
- 2 oz. COGNAC
- 3/4 oz. Lemon Juice
- 1/2 oz. Green Chartreuse
- 1/4 oz. S. Syrup
- Dash Angostura bitters
PREP: Shake all ingredients w. ice and strain.
MISE: Cocktail Glass, LEMON twist
Bartender’s Comments: Named for the iconic French boulevard, this is a dynamic and spice-laden cocktail following a classic sour recipe.
COFFEE COCKTAIL
- 2 oz. TAWNY PORT
- 1 oz. COGNAC
- 1/2 oz. S. Syrup
- 1 Whole Egg
PREP: Add all ingredients to a shaker. Fill with ice and shake vigorously. Strain into a short short wine glass.
MISE: Wine Glass, Grated NUTMEG
Bartender’s Comments: A misnamed drink? According to The Bartender’s Guide, or How to Mix All Kinds of Plain and Fancy Drinks, the name is “a misnomer, as coffee and bitters are not to be found among its ingredients, but it looks like coffee when it has been properly concocted.”
CORPSE REVIVER #1
- 1.5 oz. COGNAC
- 3/4 oz. CALVADOS/APPLEJACK
- 3/4 oz. Sweet Vermouth
PREP: Stir with ice and strain into a chilled cocktail glass.
MISE: Cocktail Glass, LEMON Twist
Bartender’s Comments: The credit for this cocktail goes to Frank Meier, who developed it while working at the Ritz Bar in Paris. It also appears in The Savoy Cocktail Book, where Craddock writes, “to be taken before 11 AM, or whenever steam and energy are needed.”
EAST INDIA COCKTAIL
- 2 oz. BRANDY/COGNAC
- 1/2 oz. Curaçao
- 1/4 oz. Piña Syrup
- 1/4 oz. Maraschino Liqueur
- 2 dash Angostura Bitters
PREP: Shake with ice and strain into cocktail glass.
MISE: Cocktail Glass, LEMON Twist
Bartender Comments: Try some variants of this recipe by swapping pineapple syrup for raspberry syrup, or by substituting Boker’s or Peychaud’s bitters for Angostura.
FRENCH CONNECTION
- 2 parts Cognac
- 1 part Amaretto Liqeuer
PREP: Pour over ice and stir
MISE: Lowball glass
