Autumn Warmer

By: Michelle P. E. Hunt and Laura Panter

ll too fast the summer is gone, along with the fresh berries, veggies and fruit that grew freely in the summer sun. Try sipping this ode to the last few apples clinging to the tree.

1 oz brandy
½ oz Grand Marnier
Hot apple cider

Garnish:
Red apple slice dipped in honey and coated with brown sugar

1. To a heatproof glass, add 1 oz brandy, ½ oz Grand Marnier and top with hot apple cider. Dip a red apple slice in honey and coat with brown sugar to garnish.

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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.

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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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