Brandy-based Flashcards Preview

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Flashcards in Brandy-based Deck (8):
1

Brandy Alexander

  • Brandy
  • Crème de Cacao
  • Heavy cream

Shake -Up glass -Grated nutmeg

2

Brandy Crusta

  • Cognac
  • Maraschino liqueur
  • Lemon juice
  • Simple Syrup
  • Peychauds

Shake -Small wine glass -Long lemon twist

3

Brandy Smash

  • Brandy
  • Simple syrup
  • Mint leaves
  • Muddle mint and simple

Shake -Rocks glass w/ ice -Mint sprig

4

Champs Élysées

Champs-Élysées

  • 1.5 oz. Cognac
  • 1/2 oz. Lemon Juice 
  • 1/2 oz. Green Chartreuse 
  • 1/2 oz. Simple Syrup 
  • Dash of Angostura Bitters
  • Shake all ingredients w/ ice and strain. Cocktail Glass, Lemon Twist
  • History: The cocktail first appears in Harry Craddock's The Savoy Cocktail Book (1930), and does not specify the type of Chartreuse to use. It is entered as a 6 person cocktail, so we have converted the original recipe to a single serve. 
  • Preparations and Variations: Substituting Yellow Chartreuse can be interesting, and can be done with a slightly larger amount. 

5

Corpse Reviver No. 1

Corpse Reviver No. 1

  • 1.5 oz. Cognac
  • 3/4 oz. Calvados or Apple Brandy
  • 3/4 oz. Sweet Vermouth
  • Stir with ice and strain into a chilled cocktail glass. Cocktail Glass, Lemon Twist
  • History: The Corpse Reviver family of cocktails is part of the 'hair of the dog' genre just as the Zombie was originally intended. The term 'corpse reviver' would inform your friends that you spent the night before out on the town.  It originally referred to a dram of mixed spirits, and was a term notably used in London's 1861 Punch Magazine where the entire family of 'hair of the dog' remedies was chronicled.  Layered Corpse Reviver cocktails including spirits like Chartreuse, Maraschino and walnut liqueurs appeared on Parisian menus by 1863, and this recipe first appeared in The Gentleman's Table Guide (1871) by E. Ricket and C. Thomas. 
  • In 1930, Harry Craddock included the Corpse Reviver No. 1 and his No. 2 in The Savoy Cocktail Book. For the number 1, he recommend it "to be taken before 11am, or whenever steam and energy is needed".  
  • Preparation and Variations: There are many variations and editions of the Corpse Reviver as it was a hangover cure, and we know that there are many approaches to fixing the head after a night on the town.  The Kentucky Corpse Reviver is the same as the Number 2, it just predictably swaps Bourbon for Gin.  The Savoy Corpse Reviver was invented in 1954 not by Harry Craddock, but by another famous Savoy Bartender Joe Gilmore.  He was head barman at the Savoy from 1954 to 1976.  It is a layered drink more akin to the original Parisian Corpse Revivers of the 1860', and layers equal portions of Brandy, Fernet Branca, and White Creme de Menthe. 
  • The No. 2 has become the more popular drink, and this is most likely the version that you guests will be ordering. 

6

Jack Rose

Jack Rose

  • 1 1/2 oz. Applejack or apple brandy
  • 3/4 oz. lime juice
  • 3/4 oz. grenadine
  • Shake all ingredients with ice and strain. Cocktail Coupe, lime wedge or wheel. 
  • History: The first mention of the Jack Rose appears in a 1905 article within the National Police Gazette where New Jersey bartender Frank J. May is given credit for creating the cocktail.
  • There are a variety of stories for the origin of the name Jack Rose. Bald Jack Rose, a famous gambler in Atlantic City is thought to be the inspiration keeping the New Jersey spirit-based cocktail in line with its roots. Others believe that the Jacquemont or Jacques rose, (a naturally pink clone of the household red rose) is an inspiration, and others believe the name is just an appropriate description of a rose colored drink made from Applejack.
  • Preparations and Variations:  It is important that the apple brandy used is at least 40% abv. There was a time when Applejack dropped below that number and was a bit sweeter, but Laird's has returned Applejack to its original alcoholic strength as of recently.  Some bartenders insist that the cocktail is made best with Laird's 100 proof bonded apple bandy instead. 
  • The drink will not work with Rose's grenadine.  Grenadine made from a pomegranate reduction is a must.  Some substitute lemon juice for lime juice.

7

Stinger

Stinger

  • 2 oz. Brandy
  • 1 oz. white créme de menthe
  • Stir with ice in a mixing glass and strain.Cocktail coupe
  • History: Though to be derived from a cocktail known as The Judge (brandy, simple syrup and créme de menthe), the Stinger was a popular upper class cocktail from the 1890's through the 1970's.  
  • Preparations and Variations:  The 2:1 ratio is often changed to a drink of equal parts.  Variations include the Amaretto Stinger where the brandy is replaced by Amaretto, the Mexican stinger which swaps tequila for the brandy, and the White Spider-a more mint forward drink based on vodka and créme de menthe.

8

Tom and Jerry

Tom & Jerry

  • 12 eggs
  • 3 oz. over proof Jamaican Rum
  • 1 1/2 Tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp ground all spice
  • granulated sugar
  • Separate the yolks from whites.  Beat the whites stiff, and the yolks until watery.  Combine the yolks and whites and mix thoroughly while adding all of the spices and rum.  Then, while mixing add sugar until the mixture achieves a batter like texture. This base will keep well refrigerated as it is full of sugar and alcohol. Take 1 table spoon of the batter, add 2 ounces of brandy and stir in boiling water to desired dilution based on taste. Serve with a spoon in a mug. 
  • History: While Jerry 'The Professor' Thomas is always associated with this drink, its original form was created by an 1820's  British journalist named Pierce Egan.  It was, and has always been a variant on a traditional egg nog. Egan's original recipe called for the whipping of eggs, brandy, spices and sugar to be cut with hot water rather than be diluted by the standard method of shaking the ingredients with with ice.  Jerry Thomas took the cocktail and pushed it to greatness by simply employing some basic culinary techniques to achieve a completely different texture. We have put forth the recipe that he published in his Bar-Tenders Guide(1887).
  • Preparations and Variations:  Mr. Thomas adds that when mixing in the sugar, a few ounces of soda water will help keep the sugar from settling on the bottom.  You can also substitute a rich 2:1 gomme syrup made from either white or Demerara sugar.  He also sites a variation for the "adept patrons" where the brandy is reduced and blend of different rums are added when serving. 
  • The recipe for the base above can be reduced in size to keep it fresh. 
  • Other modern variations replace the hot water with hot milk, and even hot cocoa.