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

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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.

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Brandy Frost

By: The Martini Club

Cocktail Size
1 oz. St. Rémy XO Brandy
½ oz. White Crème de Cacao
¼ oz. Peppermint Schnapps
2 oz. milk

1. In a cocktail shaker filled with ice, add St. Rémy XO Brandy, white crème de cacao, peppermint schnapps and milk.

2. Shake, strain and pour into a martini glass. Garnish with a candy cane.

Make-Ahead Entertaining Size
13 oz. St. Rémy XO Brandy
8 oz. White Crème de Cacao
4 oz. Peppermint Schnapps
24 oz. milk

1. In a pitcher filled with ice, add St. Rémy XO Brandy, white crème de cacao, peppermint schnapps and milk.

2. Stir and pour into a martini glass. Garnish with a candy cane.

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