Between The Sheets

By: Michelle P. E. Hunt and Laura Panter

In a cocktail shaker filled with ice, add ½ oz brandy, ½ oz white rum, ½ oz Cointreau and ½ oz lemon juice. Shake and strain into a cocktail glass. Garnish with a lemon twist.

Read more »

Café Brulot

By: Jennifer McLagan

Traditionally made in a copper chaffing dish, it also works well in a frying pan. This “burnt coffee” is not burnt but flambéed with brandy, which makes a great after dinner drink.

6 pitted prunes, cut into dice
1 cinnamon stick
Zest of 1 orange cut into slivers
Zest of 1 lemon cut into slivers
6 oz Plum or regular brandy
3 tbsp sugar
16 oz hot coffee

Place the prunes, cinnamon stick and zests in a frying pan. Crush them with the back of a soup ladle to release all the flavours. Add the brandy and sugar and bring slowly to a boil over medium-low heat, stirring to dissolve the sugar and pressing the fruit to extract all the flavour. When the liquid comes to a boil, light it carefully with a long match and slowly pour in the hot coffee to douse the flames. Stir until well blended and strain and serve in demitasses.

Makes 6 drinks

Read more »

Brandy Orchard

By: The Martini Club

1 oz Small Cask VSOP Brandy
½ oz Dr. McGillicuddy Peach Schnapps
Juice of 1/8 fresh lemon
½ tsp grenadine
2 oz peach juice
2 oz apple juice

Garnish
1 apple slice

1. In a cocktail shaker filled with ice, add Small Cask VSOP Brandy, Dr. McGillicuddy Peach Schnapps, fresh lemon juice, grenadine, peach juice and apple juice.

2. Shake and strain into a tall glass with ice.

3. Garnish with an apple slice.

Read more »