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Tipples → Mixed Drinks → Slings → Cocktails → Plain Cocktails

Brandy Cocktail

Jump to: Description | History | Short Script Instructions | Full Recipe and Instructions

Short Script Instructions for One Portion

Into a mixing pitcher goes:

• 2 dashes Angostura™ Aromatic bitters
• ¼ fl-oz. 50° Brix simple syrup
• 1 jiggerfull French-style brandywine

Stir through ice. Strain into a chilled Cocktail goblet. Garnish with twisted lemon zest.

Full Recipe for One Portion

Have the folowwing items:

Service-ware:

• 4½ fl-oz. glass Cocktail goblet
• 4-inch beverage napkin
    #1: cotton (five times washable)^*
    #2: paper^*

Tools

• cuting board
    #1: composite board (no plastic)^*
• paring knife
    #1: culinary school issue^*
• glass mixing pitcher
    #1: Yarai-style^*
• jigger-and-pony measure
   [2 fl-oz. by 1 fl-oz. / ~60 ml. by ~30 ml.]
    #1: stainless double-bell^*
    #2: twentieth century-style^*
    #3: Japanese-style^*
• 3-to-1 split pony
   [¾ fl-oz. by ¼ fl-oz. / ~22.5 ml. by ~7.5 ml.]
    #1: Liberty Ware Jig-1434
• ice scoop
    #1: steel with drain holes^*
• stirrer
    #1: stainless-steel chopstick^*
    #2: long, stirring spoon^*
• Hawthorne strainer
    #1: short-tailed steel^*

Ingredients

• lemon (Citrus limon)
   Femminello or Eureka
   —whole (for zest-cutting)
• gentian bitters
   (Angostura™ Aromatic is default)
• 50° Brix simple syrup
• French-style brandywine
    #1: Argonaut™ Saloon-Strength (California)
    #2: Raynal™ VSOP 5-Star (France)
    #3: Saint Rémy™ Signature (France)
    #4: Paul Masson™ Grande Amber VSOP (California)¹
• method ice (also called 'cracked ice')
   (half the size of service ice cubes)
    #1: Sakolla™ ½ fl-oz.^*

Instructions

1. Chill the cocktail goblet.
2. Cut a ~1” wide and ~3” long strip of lemon zest with minimal pith and reserve it.
3. Set the mixing pitcher in the work area. Into it goes:
• • gentian bitters — 2 dashes
   [1 scruplespoonfull / ¼ tsp. / ~1.25 ml.]
• • simple syrup — ¼ ponyfull
   [¼ fl-oz. / ~7.5 ml.]
• • French-style brandywine — 1 jiggerfull
   [2 poniesfull / 2 fl-oz. / ~60 ml.]
4. Set the chilled, empty goblet in the work area.
5. Take the mixing pitcher to the ice. Into it is added:
• • method ice — ⅔ fill
6. Set the mixing pitcher back in the work area.
7. Smoothly stir the ingredients for at least thirty seconds to mix and chill-dilute without letting aeration bruise the velvet of the liquor.
8. Fit the Hawthorne strainer into the mixing pitcher and strain the drink through the strainer into the goblet.
9. Garnish the drink with:
• • lemon zest (reserved in step #2) — 1 strip
   (twisted zest-side-down over the drink, rubbed on the rim, and put into the drink).
10. Serve the drink on the napkin.

Description

This is the Cocktail based on any brandywine that is of the French style. Compare and contrast this drink with the Armagnac Cocktail, and the Cognac Cocktail.

History

Terminus post quem: circa A.D. 1855 ↔ Terminus ante quem: A.D. 1862

1. Paul Masson is a California brandywine that is shipped to Kentucky after distillation to be aged in Kentucky.

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