Archived entries for Brandy

The Night Cap

Night Cap

  • 50ml Brandy
  • 20ml Chambord
  • 20ml simple syrup
  • 3 raspberries
  • 3 blackberries
  • 2 lemon twists
  • 2 orange twists

Stir the Brandy, Chambord and sugar syrup, warming them up all together. Add the berries and squeeze gently without breaking them, then the lemon and orange twist and leave to rest for two minutes before serving. Great on a frosty evening.

Distrito Federal


(From Gourmet Magazine 1958)
Black Russian(!) variant surprisingly different than it’s progenitor. Especially good with homemade Coffee Supreme Coffee Liqueur.

Measures & Instructions:

  • 1 oz golden rum
  • 1/2 oz brandy
  • 1/2 oz coffee liqueur

Shake ingredients vigorously over ice and strain into newly purchased antique cut glasses filled with cracked ice – though preferably of an Old Fashioned style.



After a aperitif of pastis, with sun streaming in through the window onto our table at one of our favourite bars in Auckland, Mondial, we thought we’d follow up with a related digestif after dinner.

So to an old one but a good one – the Sazerac.

There seems to be a fair amount of controversy over this drinks beginnings (no it wasn’t the first cocktail – neither was it first made at the Sazerac bar in New Orleans). But it certainly took it’s place as a classic New Orleans drink. You can go into just about any decent bar in the city and soon you’ll be sipping a drink that has remained unchanged since the late 1800s. Put simply, it really is just a Whiskey or Brandy cocktail (we’re being rather non-chronological here, so we’ll come to them later!) with a dash of bitters & Absinthe.

So here it is. A translation of Tom Handy’s recipe (ex-manager of the Sazerac bar, head quarters of the drink until Prohibition closed it down):

Measures & Instructions:

  • a few dashes Absinthe (Pernod/Ricard is a good alternative) for rinsing the glass
  • 1/2 tsp sugar & a little water (or 1/2 tsp home-made sugar syrup)
  • 2 oz Rye Whiskey OR Brandy*
  • 2 dashes of Peychauds bitters (or Angostura if you absolutely must)

Place sugar syrup, whiskey & bitters into a mixing glass with plenty of ice.
Stir well until cold (20 secs will do).
Take a chilled old fashioned bar glass (short straight-sided, flat-bottomed).
Add several drops of the pernod/ricard & rinse the glass with it.
Pour out any excess.
Strain the cocktail into the glass.
Add 1 piece of twisted lemon peel (twist it over the drink to cover it with lemon oil before throwing it in).
Serve with iced water on the side.

*Brandy had been the spirit of choice until around the late 1800s when Phylloxera started to wipe out the vines, pushing up brandy prices, allowing whiskey to take it’s place.

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