Brandy
Types of wine brandy can be found across the winemaking world. Among the most renowned are Cognac and Armagnac from southwestern France.
In a broader sense, the term brandy also denotes liquors got from the distillation of pomace or mash or wine of any other fruit. These variations are also called eau de vie (which translates to "water of life").
The origins of brandy are tied to the development of distillation. While the process was known in classical times, it was not used for significant beverage production until the 15th century.
In the early 16th century, French brandy helped kickstart the cross-Atlantic triangle trade when it took over the central role of the Portuguese fortified wine due to its higher alcohol content and ease of shipping.
Brandy is also great with
Tom and Jerry
A Tom and Jerry is a classic Christmastime cocktail in the United States. It is a version of Eggnog with brandy and rum added and served hot, usually in a mug or a bowl. The main difference between Tom & Jerry and the Eggnog is that the first is served warm, and the Eggnog, on the other hand, is cold and already mixed and ready to drink. It's a sweet, warm drink flavored with dark rum and cognac, and it's been a holiday choice since the 1820s, particularly in the Midwest.
Curacao Punch
Curaçao Punch is a cocktail from Harry Johnson's New and Improved Bartender's Manual (1882). It's a forgotten punch that combines robust rum and brandy with an old-fashioned orange liqueur.
B and B
B&B stands for Bénédictine D.O.M. and Brandy. Creating the drink is as simple as combining the two ingredients. This is one of the best classic cocktails, ideal for an after-dinner drink or nightcap. The producers of Bénédictine also create a pre-mixed B&B which is good. However, if you have a favorite brandy of your own, you will find a made-from-scratch B&B the better choice. One of the best classic cocktails served on ice. A B&B is often served on the rocks. Some drinkers prefer it straight up and others like it slightly warmer. It is almost always served in a brandy snifter, which grabs the aroma and improves the enjoyment of drinking it. The brandy brings dryness to the sweetness of Benedictine whose full texture hides the tongue with sweet flavors. This original and classic B and B drink's light herbal flavor is a sensual experience as its long and soft after taste. Any cocktail that uses a liqueur mixed by monks has got to be good. It is warm, smooth, and has a slight herbal taste from the Benedictine. It starts somewhat sweet, and ends with a comforting warmth. While there are other Benedictine cocktails, none can be compared to the B&B in taste and smoothness.
Brandy sour
The brandy sour is a mixed alcoholic cocktail believed to be the unofficial national cocktail of Cyprus. With other forms of the brandy sour cocktail, the Cypriot type is a distinct mixture, which only shares the basic brandy and lemon flavorings with other variants. Both brandy and lemons are among Cyprus's top exports, and both have distinctive Cypriot traits.
Four Score
Four Score is an English cocktail drink with three parts brandy, two parts Lillet, and one part yellow Chartreuse. All ingredients should be stirred with ice, then strained into a cocktail glass which can be decorated with a lemon twist. This cocktail was invented by Joe Gilmore in 1995, for Sir Winston Churchill’s 80th birthday.
Chicago Cocktail
The Chicago Cocktail is a brandy-based mixed drink named after the city of Chicago, Illinois. It appeared in multiple cocktail manuals dating back to the 19th century. The main ingredients are brandy, triple sec, and bitters. Some versions do call for the Champagne to be added.
Hangman's Blood
Hangman's Blood is a beer cocktail made of gin, whisky, rum, port, brandy, stout, and champagne. It was first described by Richard Hughes in his 1929 novel, A High Wind in Jamaica.
Blow My Skull Off
Blow My Skull Off is an alcoholic punch drink obtained by two pints of boiling water, sugarloaf, lime, or lemon juice, one pint of ale or porter, one-pint rum, and half a pint of brandy. Blow My Skull is an alcoholic punch drink that originated in mid-19th century Australia. As listed in The English and Australian Cookery Book by Edward Abbott, it calls for two pints of boiling water, sugar loaf, lime or lemon juice, one pint of ale or porter, one pint rum, and a half a pint of brandy.