Explore by Tags

Entries tagged with 'brandy'

Brandied Cherry Clafoutis

Serious Eats Carrie Vasios Mullins 1 comment

Brandied cherries add a deep cherry flavor and boozy kick to this rustic French custard. 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

Sunday Brunch: Apple Brandy Doughnut Holes

Sunday Brunch Sydney Oland 6 comments

There are few things I like more than putting some booze in my brunch, and the combination of apples and brandy are one of my favorites. Here, they combine in a quick and easy doughnut recipe. 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

Malabi (Milk Custard with Orange Brandy Sauce)

Serious Eats Emma Kobolakis Post a comment

Be your own Balaboosta and serve malabi at your next dinner party. It's a milk custard thickened with cornstarch and topped with an orange marmalade and brandy sauce. More

Twelve Mile Limit

Serious Eats Michael Dietsch 1 comment

A forgotten cocktail from the era of Prohibition, the Twelve Mile Limit is one of the booziest cocktails you'll ever drink. More

Brandied Peach Almond Pie

Serious Eats Sarah Baird Post a comment

Brandied peaches are the star of this pie, but you'll also love the unexpected crunch of the almond-tiled pie crust against the juiciness of the fruit. 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

The Serious Eats Guide to Brandy

Drinks Michael Dietsch 13 comments

When I mention brandy, you probably have an image already in your head. An older gentleman, sitting quietly in a leather armchair, perhaps smoking a pipe while listening to Brahms, swirling a snifter of brandy around in his hand. We think of brandy as an Old World after-dinner drink. And I have to say, it serves that purpose beautifully. But if you limit it to that, you're missing out on a lot. More

Drinking the Bottom Shelf: Christian Brothers Frost White Brandy

Drinks Will Gordon 27 comments

This weekend Bottom Shelf research director Emily and I are going to Original Portland to drink great beer and pretend not to notice how cold it is, because that's the deal you make with yourself when you go to Maine in January. 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

Riesling Hot Toddy

Serious Eats Sydney Oland Post a comment

Warm riesling is delicious when steeped with honey, lemon, and cardamom. More

DIY Advocaat

Serious Eats Marcia Simmons 6 comments

Advocaat is often called Dutch egg nog, but it's actually more like a creamy brandy custard with a deep and rich flavor and a light, pudding-like texture. More

Hot Buttered Chai

Serious Eats Sydney Oland Post a comment

As with any variation on hot buttered rum, this drink is about execution. Using a simple batter made of creamed butter and brown sugar makes sure you get the flavor of the butter without the dreaded oil slick on the top of your cocktail. More

Behind the Scenes at Harvest Spirits, Home of Cornelius Applejack and Core Vodka

Drinks Max Falkowitz 9 comments

When we talk about uniquely American drinks, bourbon gets most of the love, but if you really want to drink like a pioneer, you should be sipping applejack. Located on a small Hudson Valley farm in Valatie, New York, Harvest Spirits makes an especially fine rendition of the stuff. More

Cottage Pudding with Brandy Caramel Sauce

Serious Eats Alexandra Penfold Post a comment

Cottage pudding is neither a cottage nor a pudding. It is however, a simple cake topped with sauce. Lovely boozy sauce. More

Drinking the Bottom Shelf: Mr. Boston Wild Cherry Flavored Brandy

Drinks Will Gordon 12 comments

A couple dozen dinners ago I ran out of soy sauce mid-feed and consequently spent the next several days lying awake in bed trying to figure out just what kind of man I think I am. More

British Bites: Lemon Cardamom Syllabub

British Bites Sydney Oland 1 comment

On the list of great culinary innovations that Britain has given the world, desserts would be at the top. Although trifle and pudding are the most well-known, the humble syllabub is my personal favorite. What comes down to a flavored whipped cream is made more complex by the slight curdle the cream gets from citrus, and the sweet alcohol burn given to the cream by sugar and brandy. More

Lemon Cardamom Syllabub

Serious Eats Sydney Oland Post a comment

On the list of great culinary innovations that Britain has given the world, desserts would be at the top. Although trifle and pudding are the most well-known, the humble syllabub is my personal favorite. What comes down to a flavored whipped cream is made more complex by the slight curdle the cream gets from citrus, and the sweet alcohol burn given to the cream by sugar and brandy. More

In Praise of Slivovitz, Eastern European Plum Brandy

Drinks Max Falkowitz 14 comments

It's true, slivovitz isn't always easy to love (though the same could be said for the suddenly hip Fernet Branca), and it's hardly a world-class spirit. As one Chowhounder eloquently put it, "it tastes like jet fuel to the uninitiated." But if you haven't tried slivovitz before, I want to make the case that you should. There's a niche in every bar that only punchy, fruity brandies like grappa or slivovitz can fill. More

More Posts