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Aristocrat Sparkling Punch |
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Ingredients
• 1/2 cup sugar
• 1 bottle red burgundy
• 4 ounces brandy
• 2 bottles Brut champagne
• 1 quart sparkling water
• strawberries
• 2 orange(s)
Preparation
In a punch bowl, dissolve 1/2 cup sugar (or less to taste) in the red burgundy.* Add the brandy, stir, and pour in the brut champagne or reasonable equivalent and the sparkling water. Place a block of ice in the bowl, decorating the top if you wish with strawberries, raspberries, or other fruit in season. Cut the oranges into thin wheels and float them in the punch. |
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Atomic Cocktail |
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Ingredients
• 1 1/2 ounces vodka
• 1 1/2 ounces brandy
• 1 teaspoon sherry
• 1 1/2 ounces Brut champagne
Preparation
Stir the vodka, brandy,* and sherry** well with cracked ice, then strain into a chilled cocktail glass and add 1 1/2 to 2 ounces cold brut champagne. Garnish with plastic three-eyed fish from Simpsons playset. |
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B2C2 |
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Ingredients
• 1 1/2 ounces brandy
• 1 1/2 ounces Benedictine
• 1 1/2 ounces Cointreau
• 4-6 ounces Brut champagne
Preparation
Combine the brandy,* Bénédictine, and Cointreau in an Old-Fashioned glass. Top off with room-temperature brut champagne.
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Brandy Alexander |
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Ingredients
• 1 ounce brandy
• 1 ounce creme de cacao
• 1 ounce heavy cream
Preparation
Shake well with cracked ice, and then strain into a chilled cocktail glass. |
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Brandy And Soda |
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Ingredients
• 2 or 3 ounces brandy
• club soda
Preparation
Pour brandy into a Collins glass holding 2 or 3 ice cubes and top up with soda. That's all there is to it. Use a well-grade French brandy, one of the cheaper cognacs, or just about any Spanish brandy, but save the pricey stuff for your after-dinner snifter.
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Brandy Crusta |
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Ingredients
• 2 ounces cognac
• 1 teaspoon Grand Marnier
• 1 teaspoon Maraschino
• 1/2 teaspoon simple syrup
• 2 teaspoons lemon juice
• 2 dashes bitters
• lemon peel
Preparation
Stir the ingredients well with cracked ice, then strain into chilled small wineglass that has been lined with the thin-pared peel of half a lemon* and had its rim wet with lemon juice and dipped in superfine sugar.
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Brandy Daisy |
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Ingredients
• 1 1/2 ounces brandy
• 3/4 ounce yellow Chartreuse
• 3/4 ounce lemon juice
Preparation
Stir well with cracked ice in a cocktail shaker, then strain into a chilled Collins glass and top with a splash of chilled club soda or seltzer.
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Brandy Fizz |
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Ingredients
• 2 ounces brandy
• 1/2 ounce lemon juice
• 1 teaspoon superfine sugar
• 2 dashes yellow Chartreuse
Preparation
Shake well with cracked ice in a chilled cocktail shaker. Strain into Collins glass and fill up with cold club soda or seltzer. Serve with a stirring rod.
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Brandy Julep |
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Ingredients
• 2 teaspoons superfine sugar
• 1 ounce water
• 5 to 6 sprigs mint
• 3 ounces cognac
• 1/2 tablespoon dark rum
Preparation
In a chilled silver julep cup or highball glass, dissolve the sugar in the cold water. Add 3 mint sprigs and gently crush them against the sides of the glass. Remove them, fill the glass with shaved or finely crushed ice, and pour in the cognac. (Use the good stuff.) Add more ice and stir vigorously, trying not to touch the outside of the glass with your hands, until the glass frosts. Float the rum on top (a Bermudan or Jamaican one will work fine), insert 2 or 3 sprigs of fresh mint, and serve.
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Brandy Sour |
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Ingredients
• 2 ounces brandy
• 1/2 ounce lemon juice
• 1 teaspoon superfine sugar
Preparation
Shake well with cracked ice, then strain into a chilled stemmed Sour glass or cocktail glass. You may garnish it with orange slice and a cherry.
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