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Entries tagged with '@brandy'

Ampersand Cocktail

Serious Eats Maggie Hoffman 1 comment

This equal-parts drink, made with cognac, Old Tom gin, and sweet vermouth, is luscious and smooth, with a little candied-orange sweetness and a touch of vanilla. More

Drink This Now: The House Old Fashioned at Trou Normand, San Francisco

Drinks Lauren Sloss 9 comments

The cocktail program at Trou Normand focuses on Calvados, Armagnac, and Cognac. But that narrow focus doesn't feel like a gimmick here, and their spin on the Old Fashioned is worth braving the crowds. More

Drink Like the Old Days: How to Make The Varnish's Milk Punch

Drinks Lizz Schumer 2 comments

There's something about punch that transports us back to the days of Dickens, and this warm milk punch dates back even further. It's a delicious, lighter-tasting alternative to a classic eggnog that doesn't taste as boozy as a hot toddy. More

The Varnish's Milk Punch

Serious Eats Lizz Schumer 2 comments

This historic punch recipe originates from a 1711 British recipe, but The Varnish's Max Seaman made some modifications for the modern day drinker. More

Quince Alexander

Serious Eats Autumn Giles Post a comment

Lighten and brighten up the classic Brandy Alexander with a little homemade quince syrup. More

How to Make Eastern Standard's Equinox at Home

Drinks Lizz Schumer Post a comment

The base spirit in this cocktail is Calvados, distilled from apples in France. Eastern Standard's Kevin Martin cooks up a special spiced syrup to play up those characteristic fruits in the sweet and spicy way we know best as apple pie, but he didn't leave it at that. More

Equinox

Serious Eats Lizz Schumer 2 comments

The Eastern Standard's Equinox has become a favorite at the Boston bar—it offers an autumnal twist on the classic sour. More

Shutdown Cider

Serious Eats Lizz Schumer Post a comment

This cocktail, created by John Hogan of Lincoln Restaurant and Teddy & the Bully Bar in Washington, DC, is an autumnal take on a pisco sour, made without eggwhite. More

How to Make The Barrelhouse Flat's Edible Pantries at Home

Drinks Nick Guy 3 comments

A tasty fall cocktail with a cognac base, made with Fernet Branca, maple syrup, and tart apple cider vinegar, plus a sprinkle of cinnamon. More

Edible Pantries

Serious Eats Nick Guy 3 comments

This cocktail from Mark Brinker and Jessica Tessendorf of Chicago's Barrelhouse Flat is a tasty fall drink with a cognac base. Fernet Branca, maple syrup, and apple cider vinegar all contribute to the subtle complexity of the flavor, while cinnamon adds an autumnal aroma. More

Rhubarb Sidecar

Serious Eats Autumn Giles Post a comment

With pear brandy, orange liqueur, and rhubarb shrub, this drink keeps the spirit of the Sidecar with three bold flavors. More

Cocktail Overhaul: Prairie Fire

Drinks Jeff Lucas 5 comments

Shots! Shots! Shots! These are often the words that get the party started...and lead to countless bad decisions and lost memories. The trouble is that not all shots are created equal. Some go down as easy as pie while others burn and burn. The Prairie Fire shot is one of those dangerous shots, commonly constructed with cheap tequila enlivened by Tabasco sauce. But despite its fiery reputation, the Prairie Fire can be corralled into a balanced—and delicious—craft cocktail. Here's how. More

Upgraded Prairie Fire

Serious Eats Jeff Lucas 2 comments

This sweet and spicy cocktail packs a fiery punch but won't overwhelm your tastebuds. More

Upgraded Grasshopper

Serious Eats Jeff Lucas Post a comment

The Grasshopper is the original green monster drink, but this sweet and creamy dessert cocktail is reawakened with fresh mint. More

The Serious Eats Guide to Cognac

Drinks Michael Dietsch 3 comments

Cognac. To many, it's the ultimate in brandy. Now, you may ask why? Does it taste better? is it the expense? The time to make it? The grapes? The history? I'd say it's all of those things, and more. But what is cognac? How's it made, and what makes it special? More

Midnight Cowboy's Fish House Punch

Serious Eats Melody Fury Post a comment

The Fish House Punch was first concocted at a gentlemen's fishing club in Philadelphia. The original recipe called for peach brandy. In this modern version, Brian Dressel of Midnight Cowboy in Austin, Texas replaces peach brandy with a mix of peach liqueur and cognac, and tames the rum-forward punch with green tea, maraschino liqueur, and citrus. More

PDT's Winter Wassail

Serious Eats Jaclyn Einis Post a comment

Jeff Bell uses traditional English wassail, a ceremonial cider-based beverage mulled with citrus and spice, as the base for this cocktail at PDT in New York. More

La Patria Punch

Serious Eats Naomi Bishop Post a comment

A fruit-filled punch that dates back to 1862. More

Muckraker Punch

Serious Eats Naomi Bishop Post a comment

This drink from Jim Romdall at Seattle's Vessel shows what a few more refined spirits will do to a punch. VSOP Cognac and aged sherry are lightened by the apricot and lemon. More

Carpenter's Hand from Lolinda

Serious Eats Lauren Sloss Post a comment

Armagnac plus the honey-sweetness of Drambuie and a splash of dry sherry makes for a boozy but balanced drink, "a great pre or post-dinner tipple," per Lane's recommendation. More

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