Brandy
Types of wine brandy can be found across the winemaking world. Among the most renowned are Cognac and Armagnac from southwestern France.
In a broader sense, the term brandy also denotes liquors got from the distillation of pomace or mash or wine of any other fruit. These variations are also called eau de vie (which translates to "water of life").
The origins of brandy are tied to the development of distillation. While the process was known in classical times, it was not used for significant beverage production until the 15th century.
In the early 16th century, French brandy helped kickstart the cross-Atlantic triangle trade when it took over the central role of the Portuguese fortified wine due to its higher alcohol content and ease of shipping.
Brandy is also great with
Four Score
Four Score is an English cocktail drink with three parts brandy, two parts Lillet, and one part yellow Chartreuse. All ingredients should be stirred with ice, then strained into a cocktail glass which can be decorated with a lemon twist. This cocktail was invented by Joe Gilmore in 1995, for Sir Winston Churchill’s 80th birthday.
Curacao Punch
Curaçao Punch is a cocktail from Harry Johnson's New and Improved Bartender's Manual (1882). It's a forgotten punch that combines robust rum and brandy with an old-fashioned orange liqueur.
Blow My Skull Off
Blow My Skull Off is an alcoholic punch drink obtained by two pints of boiling water, sugarloaf, lime, or lemon juice, one pint of ale or porter, one-pint rum, and half a pint of brandy. Blow My Skull is an alcoholic punch drink that originated in mid-19th century Australia. As listed in The English and Australian Cookery Book by Edward Abbott, it calls for two pints of boiling water, sugar loaf, lime or lemon juice, one pint of ale or porter, one pint rum, and a half a pint of brandy.
Chicago Cocktail
The Chicago Cocktail is a brandy-based mixed drink named after the city of Chicago, Illinois. It appeared in multiple cocktail manuals dating back to the 19th century. The main ingredients are brandy, triple sec, and bitters. Some versions do call for the Champagne to be added.
Brandy Crusta
The cocktail features brandy, dry curaçao, maraschino liqueur, lemon juice, simple syrup and Angostura bitters with a sugar rim and lemon twist garnish. This recipe, to be used at the new New Orleans bar Jewel of the South, is not very far removed from the one first printed by the bartender Jerry Thomas in his seminal 1862 cocktail manual.
Porto flip
A Porto flip is a type of drink which is typically made with brandy, ruby port, and one egg yolk. It's a classic cocktail that use any combination of raw egg (either egg yolk, egg whites, or a whole egg), heavy cream, or simple syrup to create a creamy, froth-topped concoction. The Porto Flip was first recorded by Jerry Thomas in his 1862 book The Bartender’s Guide: How to Mix Drinks.
Tom and Jerry
A Tom and Jerry is a classic Christmastime cocktail in the United States. It is a version of Eggnog with brandy and rum added and served hot, usually in a mug or a bowl. The main difference between Tom & Jerry and the Eggnog is that the first is served warm, and the Eggnog, on the other hand, is cold and already mixed and ready to drink. It's a sweet, warm drink flavored with dark rum and cognac, and it's been a holiday choice since the 1820s, particularly in the Midwest.
Brandy Manhattan
The Perfect Brandy Manhattan is a variation of the classic Manhattan cocktail, made with brandy instead of whiskey and using equal parts sweet and dry vermouth. Add in a dash or two of Angostura bitters, for an excellent, classic cocktail. This type of brandy is popular in Wisconsin and Minnesota. Comparing the flavor profiles of bourbon and brandy needs a little bit of expertise. The fermented wines when making brandy create a huge impact on the flavor as the grapes and fruits can vary. Bourbons tend to be sweeter due to the residual sugar during fermentation.