Brandy Totalsupercuties

Brandy Totalsupercuties
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The word brandy is derived from the Dutch – “brandewijn” – “burnt wine”, a simplistic description of the boiling of wine in the distillation process. Brandy is an agricultural spirit, distilled from (fruit) wine – fermented juice without skins, stems or residual pulp.
Grapes are the defacto standard fruit for brandy but many types of fruits including apples, peaches, plums, pears, or cherries can be used. If the fruit is anything other than grape, it must be marked on the label.
Brandy is frequently aged in oak casks that help mellow the flavor and adds additional aromas and flavor from the wood itself. Brandy that is aged less than two years is called ‘immature’ or unaged brandy and an age statement is required on the label. Brandy that is aged over two years is considered ‘mature’ and may or may not contain an age statement on the label.
Some brandies, are aged using the solera system, where the producer changes the barrel each year. After a period of aging, which depends on the style, class and legal requirements, the mature brandy is mixed with distilled water to reduce alcohol concentration and bottled. The final brandy is generally reduced to 70 – 120 proof.
Many countries have their own version of brandy that come from a specific geographic location like Cognac that comes from the Cognac region of France or Armagnac that comes from the Armagnac region in Gascony, southwest France.
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[table width=”100%” colwidth=”50|100|50|150″ colalign=”left|left|left|left” class=”table-striped”]
Class, General Class Definition, Type, General Type Definition
BRANDY , “Spirits distilled from the fermented juice, mash or wine of fruit or from its residue at less than 95% alcohol by volume (190 proof) having the taste, aroma and characteristics generally attributed to brandy and bottled at not less than 40% alcohol by volume (80 proof)”, FRUIT BRANDY, “ · Brandy distilled solely from the fermented juice or mash of whole, sound, ripe fruit or from standard fruit wine, with or without the addition of not more than 20 percent by weight of the pomace of such juice or wine or 30 percent by volume of the lees of such wine or both. Such brandy may include up to 30% on a proof gallon basis of lees brandy. · “Brandy” is grape brandy. Other types of fruit brandy must be further identified e.g. “Peach Brandy” · Grape brandy must be stored in oak containers for a minimum of 2 years
,,PISCO¹, Peruvian grape brandy stored in other than oak containers
,,APPLEJACK OR APPLE BRANDY¹, Type of FRUIT BRANDY made from apples
,,KIRSCHWASSER¹, Type of FRUIT BRANDY made from cherries
,,SLIVOVITZ¹, Type of FRUIT BRANDY made from plums
,,IMMATURE BRANDY¹, Grape brandy stored in oak containers for less than 2 years
,,COGNAC¹, Grape brandy distilled in the Cognac region of France in compliance with the laws and regulations of the French Government
,,ARMAGNAC¹, Grape brandy distilled in the Armagnac region of France in compliance with the laws and regulations of the French Government
,,CALVADOS¹, Apple brandy distilled in the Calvados region of France in compliance with the laws and regulations of the French Government
,,DRIED FRUIT BRANDY, “Fruit brandy distilled from sound, dried fruit or from the standard wine of such fruit · For brandies of this type (except RAISIN BRANDY, see below), the word “Brandy” must be qualified with the name of the fruit from which made preceded by the word “dried,” e.g., “Dried Apricot Brandy””
,,RAISIN BRANDY¹, “Type of DRIED FRUIT BRANDY made from raisins BRANDY Spirits distilled from the fermented juice, mash or wine of fruit or from its residue at less than 95% alcohol by volume (190 proof) having the taste, aroma and characteristics generally attributed to brandy and bottled at not less than 40% alcohol by volume (80 proof)”
,,LEES BRANDY¹, “· Brandy distilled from the lees or sediment from fermentation of fruit wine · “Lees Brandy” is grape lees brandy. Other types of lees brandy must be further identified, e.g., “Cherry Lees Brandy””
,,POMACE BRANDY OR MARC BRANDY¹, “· Brandy distilled from the skin and pulp of sound, ripe fruit after the withdrawal of the juice or wine · “Pomace Brandy” or “Marc Brandy” is grape pomace or marc brandy. Other types of pomace or marc brandy must be further identified, e.g., “Apple Pomace Brandy,” “Pear Marc Brandy””
,,GRAPPA OR GRAPPA BRANDY¹, Type of POMACE BRANDY made from grapes
,,RESIDUE BRANDY¹, “· Brandy distilled wholly or in part from the fermented residue of fruit or wine · “Residue Brandy” is grape residue brandy. Other types of residue brandy must be further identified, e.g., “Orange Residue Brandy””
,,NEUTRAL BRANDY¹, “· Any type of brandy, e.g., “Fruit Brandy,” “Residue Brandy,” etc., distilled at more than 85% alcohol by volume (170 proof) but less than 95% alcohol by volume (190 proof) · “Neutral Brandy” is grape neutral brandy. Other types of neutral brandy must be further identified, e.g., “Neutral Plum Brandy,” “Neutral Citrus Residue Brandy””
,,SUBSTANDARD BRANDY¹, “· Brandy: (a) distilled from the fermented juice, mash or wine having a volatile acidity calculated, exclusive of water added to facilitate distillation, as acetic acid and exclusive of sulfur dioxide, in excess of 0.2 gram per 100 cubic centimeters (20 degrees C.) (b) distilled from unsound, moldy, diseased or decomposed juice, mash, wine, lees, pomace or residue or which possesses any taste, aroma or characteristic associated with products distilled from such material · “Substandard Brandy” is grape substandard brandy. Other types of substandard brandy must be further identified, e.g., “Substandard Fig Brandy””
BLENDED APPLEJACK OR APPLEJACK – A BLEND¹, “ Mixture of at least 20% on a proof gallon basis apple brandy that has been stored in oak containers for not less than 2 years and not more than 80% on a proof gallon basis neutral spirits, bottled at not less than 40% alcohol by volume (80 proof)”, NO TYPE UNDER THIS CLASS,
LIQUEUR/ CORDIAL¹ , “Flavored spirits product containing not less than 2½% by weight sugar, dextrose, levulose or a combination thereof made by mixing or redistilling any class or type of spirits with or over fruits, flowers, plants or pure juices therefrom or other natural flavoring materials or with extracts derived from infusions, percolation or maceration of such materials”, ROCK AND BRANDY¹, “Liqueur/Cordial with the predominant characteristic flavor of brandy made with grape brandy as the exclusive distilled spirits base, rock candy or sugar syrup and with or without the addition of fruit, fruit juices or other natural flavoring materials, bottled at not less than 24% alcohol by volume (48 proof). Wine may be used but if used may not exceed 2½% by volume of the finished product”
,,BRANDY LIQUEUR/BRANDY CORDIAL¹, ” · Liqueur/Cordial with the predominant characteristic flavor of brandy made with brandy as the exclusive distilled spirits base, bottled at not less than 30% alcohol by volume (60 proof). Wine may be used but if used may not exceed 2½% by volume of the finished product · “Brandy Liqueur” or “Brandy Cordial” is grape brandy liqueur/cordial. Other types of brandy liqueurs/cordials must be specifically identified, e.g. “Cherry Brandy Liqueur,” “Peach Brandy Cordial””
FLAVORED BRANDY¹, “ · Brandy flavored with natural flavoring materials, with or without the addition of sugar, bottled at not less than 30% alcohol by volume (60 proof) · The name of the predominant flavor shall appear as part of the class and type designation e.g. “Apricot Flavored Brandy” · Wine may be added up to 15% by volume of the finished product provided at least 12½% of the wine is derived from the base commodity that corresponds to the labeled flavor of the product. If not, or if the wine addition exceeds 15% by volume of the finished product the classes and/or types and percentages (by volume) of the wine must be stated as part of the class and type designation”, NO TYPE UNDER THIS CLASS,
IMITATION DISTILLED SPIRITS , “· Any class and/or type of distilled spirits (except cordials, liqueurs and specialties marketed under labels which do not indicate or imply that a particular class and/or type of distilled spirits was used in their manufacture) to which has been added any whisky essence, brandy essence, rum essence or similar essence or extract which simulates or enhances or is used in the particular product to simulate or enhance the characteristics of any class and/or type of distilled spirits · Any brandy made from distilling material to which sugar (other than the kind and amount expressly authorized in the production of standard wine) has been added · Any brandy, except blended applejack, to which neutral spirits or distilled spirits other than brandy have been added”,”SPECIFIC CLASS OR TYPE TO WHICH DISTILLED SPIRITS WOULD OTHERWISE BELONG, E.G., “IMITATION RUM”¹”
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Brandy Cocktails

Cocktails

Cocktail Party Drinks

24 Classic Brandy Cocktails You Have to Try
Show Off a Good Brandy in a Great Cocktail

Freelance writer and cocktail book author Colleen Graham is a seasoned mixologist who loves sharing her knowledge of spirits and passion for preparing drinks.

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Brandy is the star liquor in several classic cocktails . While some have been lost to time and the pages of dusty bartending guides, the best brandy drinks remain favorites among cocktail lovers today.

These drink recipes are a nice introduction to mixing with brandy . The collection showcases the spirit's versatility, from brightly flavored sour drinks to cozy sips for winter. With a few exceptions, they are also among the simplest cocktail recipes—accenting brandy with common bar ingredients —and anyone can mix them up in minutes.

The brandy cocktail is a perfect way to dress up a good brandy, and it fits the definition of a cocktail perfectly. The recipe mixes brandy with curaçao, then finishes it off with both Angostura and Peychaud's Bitters. It's subtle, elegant, and a delightful drink.

TheCrimsonMonkey / iStock / Getty Images

The brandy daisy is very similar and one of the better "daisy" cocktails. It requires just a few dashes of rum along with curaçao, simple syrup, lemon, and soda. This delicate cocktail has a well-balanced flavor and is ideal for your finer brandies and cognacs .

Just as gin has the martini and whiskey has the Manhattan , brandy has the metropolitan . This classic recipe mixes brandy with sweet vermouth and simple syrup for a modest, satisfying drink that is great before dinner.

As many brandy recipes demonstrate, simpler is often better, and no cocktail proves this more than the B&B . It is equal parts of brandy and the herbal liqueur, Bénédictine , served in a snifter. The heavenly drink is sure to show off the finest brandies in style.

A New Orleans classic, the Vieux Carré is an interesting cocktail with layers of flavor. In it, cognac and rye whiskey join up with sweet vermouth, Bénédictine, and Angostura and Peychaud's bitters. The complexity makes it a memorable cocktail.

The brandy Alexander is a creamy pleasure and possibly one of the oldest dessert cocktails . Requiring just three ingredients—brandy, crème de cacao, and cream—it mixes up quickly, and the taste is unbelievably satisfying for the sweet tooth.

The sidecar has seen many makeovers over the years, and it is one that you can easily adapt to your personal taste. The recipe uses your brandy of choice (often cognac or Armagnac), orange liqueur , and lemon juice. It's a fantastic brandy sour, particularly if you tweak the drink's balance for each brandy you pour.

Fans of the sidecar family of drinks will thoroughly enjoy this sour cocktail. Between the sheets is nearly identical, with its brandy, orange liqueur, and lemon juice mix, but it tosses in light rum for a fun twist. Possibly the best part is that the three liquors are poured equally, which makes it easy to remember the recipe.

Another interpretation of the sidecar, the Embassy cocktail also pairs brandy, rum, and orange liqueur. The twist in this recipe is the switch to lime juice and a dash of bitters . It's fun to mix up all of these drinks for a side-by-side tasting.

When brandy and Champagne meet, the result is pure elegance. The Champagne cocktail is a timeless drink that is ideal for special occasions . As a bonus, the fountain of bubbles from the sugar cube makes a stunning visual effect.

When you want to celebrate something really special, the Champagne bowler is a fabulous choice. The recipe relies on fresh strawberries and a combination of cognac, still white wine, and sparkling wine. It's lovely in its purity and is a delight to drink.

The classic cobbler cocktail is straightforward, requiring brandy (or whiskey), simple syrup, and club soda. Just like any dessert cobbler , the fruit makes this drink stand out. You can go with the standard lemons and oranges if you like, but this one really deserves whatever seasonal fruit you can find, so the possibilities are endless.

Stemming from the early 1800s, the brandy smash has been satisfying drinkers for nearly 200 years, so you know it's good. This recipe is a bit like a mint julep , though it takes a slightly different approach in the muddle, and, of course, it prefers brandy over bourbon.

The Saratoga cocktail is where the metropolitan and Manhattan meet. The recipe pairs sweet vermouth and bitters with both brandy and whiskey (rye is recommended). The combination is both invigorating and soothing and could quickly become anyone's new favorite.

Some variations on the metropolitan opt for dry vermouth rather than sweet, and that's what you'll find in the chrysanthemum . However, this recipe gets a little more interesting because absinthe plays a crucial role in defining the final flavor.

The star cocktail is best described as a metropolitan for apple brandy. For a true taste of this 19th-century classic, try to find a real apple brandy (eau de vie distilled from the fruit) rather than the sweetened liqueur version. The recipe also introduces you to gomme syrup , an old-school version of simple syrup that's easy to make at home.

Appearing in the very first printed bartending guide, the Japanese cocktail embodies everything that makes these drinks timeless. Cognac is the brandy style of choice, and it's accented with fresh lime juice and bitters. The secret ingredient to its appeal is orgeat syrup .

Three ingredients go into the Baltimore bracer . It may be a cocktail for acquired tastes, though the experience of drinking brandy, anisette liqueur, and egg white is one you won't forget.

Back in the 1700s, milk punch was a trendy beverage for gatherings. This recipe from 1862 makes a single drink. It's an excellent nightcap or cold weather sipper. To make it, you'll shake brandy, syrup, and milk—adding an egg and vanilla extract if you like—then dust it with nutmeg.

Evan Skylar / Stockbyte / Getty Images

Despite its name, not a single drop of coffee goes into the coffee cocktail . Instead, this classic pairs brandy and ruby port, sweetening the mix with a touch of syrup, a small egg, and a dusting of nutmeg. For an after-dinner drink, it's as enjoyable as a cup of coffee .

There is an actual cocktail called the nightcap , and it's a completely different drink than you might expect. This 1930s classic adds an anise liqueur to the common brandy and curaçao mix. There's also an egg yolk which, unlike the white that creates a nice foam, gives the drink a distinctly eggy flavor. It's interesting, to say the least.

Eggnog is an iconic drink of the Christmas season. While there are countless variations on it today, brandy was one of the original spirits used to spike this party punch. In a traditional eggnog recipe , brandy is beaten with eggs, milk, and common kitchen ingredients. Just be sure to plan ahead and let it rest overnight for the best flavor.

The Tom & Jerry has long been a holiday tradition . It is typically made of brandy, dark rum, and warm milk, with a special spiced egg batter that can be prepped in advance. So even if you have an aversion to eggnog, you may enjoy this recipe.

If eggy holiday drinks really aren't your thing, mulled wine should hit the spot. Flavored with mulling spices , this warm brandy and red wine punch has an even longer history. Though brandy is a relatively "modern" addition, apparently, mulled wine has been keeping drinkers toasty on cold nights since Roman times.

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