Brandy and Apple Base Flashcards
B&B
1.5 oz. Brandy
1.5 oz. Bénédictine
Combine and stir with or without ice, or float Brandy on top. 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 oz. Heavy Cream
Shake all ingredients with ice and strain. 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 barspoon of simple syrup 2-3 dashes Peychaud's bitters Shake and strain into a prepared glass (see below). Small Wine Glass
Bartender Comments: With a paring knife, peel a lemon in a continuous fashion as you might with an apple. Place the peel inside the glass so that 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 simple syrup
8-10 mint leaves
Muddle the mint and syrup in the base of a shaker. Add ice, shake and then double strain (using a standard cocktail strainer held over a tea strainer to remove bits of pulverized mint) into a rocks-filled glass. Garnish with a fresh sprig of mint. Old-Fashioned Glass
Bartender Comments: A classic from the 1850s. If you’re a fan on the mint julep, give this one a try.
Champs-Élysées
2 oz. Cognac 3/4 oz. Lemon Juice 1/2 oz. Green Chartreuse 1/4 oz. Simple Syrup Dash of Angostura Bitters Shake all ingredients with ice and strain. Cocktail Glass, Lemon Twist
Bartender 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. simple syrup 1 whole egg Add all ingredients to a shaker. Fill with ice and shake vigorously. Strain into a short wine glass. Wine Glass, Grated Nutmeg
Bartender 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 or Applejack
3/4 oz. Sweet Vermouth
Stir with ice and strain into a chilled cocktail glass. Cocktail Glass, Lemon Twist
Bartender 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 pineapple syrup 1/4 oz maraschino liqueur 2 dashes Angostura bitters Shake with ice and stain into cocktail glass. 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 Liqueur
Pour over ice and stir. Lowball Glass
Bartender Comments: A simple, pleasant after-dinner cocktail.
Honeymoon
2 oz. Apple Brandy 1/2 oz. Bénédictine 1/2 oz. Curaçao 1/2 oz. Lemon Juice Shake all ingredients with ice and strain. Cocktail Glass, Lemon Twist
Bartender Comments: This cocktail debuted in the 1916 manual Recipes for Mixed Drinks. The amber hue is supposedly reminiscent of June’s full moon, aka the honeymoon, but it is delicious any time of the year.
Jack Rose
2 oz. Apple Brandy (Applejack) 1 oz. Lemon (or Lime) Juice 1/2 oz. Grenadine 1/4 oz. simple syrup (optional) Shake all ingredients with ice and strain. Cocktail Glass
Bartender Comments: While there are many competing stories regarding the origin of this drink’s name, the most common tale puts the finger on gangster “Baldy” Jack Rose, who provided damning testimony in the 1912 Becker-Rosenthal murder trial, a sensational case that exposed serious corruption within the NYC police force. Rose’s alleged drink of choice was applejack combined with lemon and grenadine.
Phoebe Snow
1.5 oz. Cognac
1.5 oz. Dubonnet Rouge
1/2 tsp. Absinthe
1 dash Angostura bitters
Stir all ingredients with ice and strain. Cocktail Glass
Bartender Comments: A lesser-known addition to The Savoy Cocktail Book, this drink is named after a fictional character used in an advertising campaign for DL&W railroad.
Porto Flip
1 oz. Brandy
3 oz. Ruby Port
1 Egg Yolk
Shake ingredients with ice and strain. Cocktail Glass, Grated Nutmeg
Bartender Comments: This drink used to be tossed, or “flipped,” between two mixing glasses to fully incorporate the egg. Cocktail shakers make things a bit easier nowadays.
Savoy Corpse Reviver
1 oz. Brandy
1 oz. Fernet Branca
1 oz. White Crème de Menthe
Shake ingredients with ice and strain. Cocktail Glass
Bartender Comments: This recipe is credited to Joe Gilmore, a longtime barman at the Savoy Hotel’s American Bar (Westminster, London), and is not to be confused with the recipe(s) given in Craddock’s The Savoy Cocktail Book.
Sidecar
1.5 oz. Brandy
3/4 oz. Cointreau
3/4 oz. Lemon Juice
Shake all ingredients with ice and strain. Cocktail Glass, Lemon Twist
Bartender Comments: The above recipe is an excellent starting point for a drink that has evolved numerous variations. Many noted cocktail authors have something to say about this drink, including Harry MacElhone, Harry Craddock, David A. Embury and Robert Vermeire.
