The holidays may be over, but winter has just started. Here are some warming brandy cocktails to brighten up the season’s chill.
Bull’s Eye Rose
Ingredients
- 1 oz. Laird’s Apple Brandy
- ½ oz. Bull Run rye whiskey
- ½ oz. Pasubio Amaro
- ¾ oz. Lemon juice
- ½ oz. Grenadine
- 2 dashes Angostura bitters
- 1 barspoon Luxardo Maraschino liqueur
- 1 barspoon Umeboshi plum vinegar
Instructions
- Combine ingredients and shake.
- Strain into titanium mug with pebble ice.
- Garnish with a lemon wheel and skewered brandied cherry.
Notes
The mixologists at Takibi in Portland, OR, created this recipe.
Fallen Leaves
Ingredients
- 1 oz. Cinzano Rosso
- 1 oz. Vermouth Routin Blanc
- ½ oz. Calvados
- ½ oz. Pierre Ferrand Cognac
- Rhubarb bitters 3 dashes
Instructions
- Add all ingredients into a mixing glass.
- Add ice and stir with ice.
- Strain into coupe glass.
- Garnish with rhubarb bitters.
Notes
Enrique Diaz, head bartender at Bar Bastion in New York, created this recipe.
Vieux-doo Child
Ingredients
- 1 oz. Laird & Co. bonded apple brandy
- 1 oz. Rye whiskey
- 1 oz. Carpano Antica
- ½ oz. Luxardo Maraschino liqueur
- Rinse of Pernod
- Peychaud’s bitters
- Luxardo Maraschino cherries for garnish
Instructions
- Pour a splash of Pernod into a rocks glass.
- Swirl to fully coat the inside glass and discard excess liquid.
- In a cocktail shaker, combine all remaining ingredients with ice and shake well.
- Strain mixture into glass over a large ice cube.
- Garnish with a maraschino cherry.
Notes
The mixologists at Jettie Rae’s Oyster House in Asheville, NC, created this recipe.
The Sandy Nail
Ingredients
- 1 ½ oz. Coconut water
- ¼ oz. Drambuie
- ¼ oz. Ben Nevis Single Malt Scotch
- ¼ oz. Caroni rum
- 1 ¾ oz. Cognac
- 1 tsp. Chicago [local] honey
Instructions
- Combine ingredients in a mixing glass and stir.
- Strain into chilled cocktail glass.
Notes
Kevin Beary, beverage director of The Bamboo Room in Chicago, created this recipe.
New New York
Ingredients
- 1 ¾ oz. Golden beet brandy*
- ¼ oz. Rucolino Amaro or other amaro
- 1 tsp. Piment d’Esplette liqueur
- ¾ oz. Walnut orgeat**
- ¾ oz. Lemon juice
Instructions
- Combine ingredients and shake hard.
- Pour over fresh ice.
- Garnish with walnut pieces and ground black pepper.
Notes
*For Beet brandy
Peel and roughly chop 2 cups of golden beets. Combine with 2 cups of brandy in a glass jar and store in the fridge. Shake occasionally and strain after two days or to taste. **For Walnut orgeat
Combine walnut milk with an equal part white sugar and salt to taste. The mixologists at The Blind Pig Kitchen + Bar in Rancho Santa Margarita, CA created this recipe.
Peel and roughly chop 2 cups of golden beets. Combine with 2 cups of brandy in a glass jar and store in the fridge. Shake occasionally and strain after two days or to taste. **For Walnut orgeat
Combine walnut milk with an equal part white sugar and salt to taste. The mixologists at The Blind Pig Kitchen + Bar in Rancho Santa Margarita, CA created this recipe.
Holiday Punch
Ingredients
- 24 oz. Brandy
- 12 oz. Cranberry juice
- 12 oz. Americano Bianca amaro
- 4 oz. Simple syrup
- 2 oz. Fresh lemon juice
- 12 oz. Soda water optional
Instructions
- Combine ingredients in punch bowl or pitcher and stir.
- Garnish with fresh cranberries, rosemary sprigs and lemon slices.
Notes
The mixologists at Fast Penny Spirits created this recipe.
Ruby Cocktail
Ingredients
- 1 ½ oz. Cognac Park VS Carte Blanche
- ¼ oz. Giffard Curaçao Triple Sec
- ¼ oz. Campari
- ¾ oz. Lemon juice
- ¼ oz. Simple syrup
Instructions
- Combine ingredients in a shaker with ice.
- Shake and strain into a chilled cocktail glass.
Notes
The mixologists at Cognac Park created this recipe.
