Why Bartenders—and Guests—Are Falling For Brandy

Brandy was once mostly relegated to being a sipping spirit, says Dallas bartender Christy Pope. “Now, with the cocktail renaissance, there has been a slow build to re-introduce brandy into the greater bar culture,” says Pope, who with partner Chad Solomon runs cocktail bar Midnight Rambler at the Joule in Dallas. Pope stocks brandies from far and wide: French Cognacs and Armagnacs, California brandy and apple brandy from New Jersey, eau de vie from Oregon…

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The Scarlet Pimpernel

1 ½ oz. Copper & Kings apple brandy ¼ oz. Pear Williams Purkhart eau de vie 1 oz. Cocchi Americano Rosa ¼ oz. Luxardo Maraschino liqueur 2 droppers/dash Bittercube orange bitters Add all of the ingredients to a stirring vessel and then fill with ice. Stir with a bar spoon until chilled and strain into a coupe or Martini glass. Garnish with a lemon and orange disc. Mixologists Ira Koplowitz and Nick Kosevich created this recipe. Go to Source Author:…

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