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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

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

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

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

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

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

Upgraded Mudslide

Serious Eats Jeff Lucas Post a comment

A celebration of the original adult milkshake with a cognac and rum foundation. 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

Peach Julep

Serious Eats Maggie Hoffman Post a comment

This cocktail from Eastern Standard in Boston uses toasty cognac and rooibos tea to warm up the flavor of peaches. More

Telegraph's Brownsville Girl

Serious Eats Roger Kamholz Post a comment

This bright and fruity cocktail is pitch perfect for the season. Tart apple from the calvados and the vegetal bite of celery bitters make a great team. More

DIY Pear Liqueur

Serious Eats Marcia Simmons 2 comments

A homemade pear liqueur made with brandy gives you the sweetness of a fruit liqueur and the dryness of brandy in one ingredient. This pear liqueur hits the "Do I DIY?" trifecta: easy, cheap, and better-tasting than the store-bought stuff. More

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