Brandy cocktails

What brandy is

In its broadest sense brandy is a spirit distilled from fermented fruit. Without further description the term usually means grape brandy, distilled from wine and aged in wood. Fruit brandies made from apples, pears, plums or cherries are often labelled by the fruit, for example apple brandy or Calvados.

Main types

• Cognac and Armagnac: protected French grape brandies with strict rules on region and production. Cognac has its own page on this site.
• Spanish brandy: often matured in a solera system, rich and slightly sweet.
• Pisco: an unaged grape brandy from Peru and Chile, with its own page here.
• Calvados and apple brandy: fruity and dry, good in sours and stirred drinks.
• Eaux de vie (in German often Obstbrand): clear, unaged fruit spirits with intense aroma.

Brandy in cocktail history

Brandy was widely used in American and European bars in the nineteenth century. Many early recipes, including the Brandy Crusta and brandy punches, call for it. The Sidecar, one of the best-known sours, is traditionally made with cognac.

Choosing a bottle

For mixing, a young, well-made grape brandy with good fruit is usually enough. VS or VSOP cognac works very well in sours and stirred drinks. Very old brandies are best enjoyed neat.

Typical ratios

The Sidecar uses about 50 ml brandy or cognac, 20 ml orange liqueur and 20 ml lemon juice. The Brandy Alexander combines brandy, dark crème de cacao and cream in equal parts, shaken and dusted with nutmeg.