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.
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.
Porto flip
A Porto flip is a type of drink which is typically made with brandy, ruby port, and one egg yolk. It's a classic cocktail that use any combination of raw egg (either egg yolk, egg whites, or a whole egg), heavy cream, or simple syrup to create a creamy, froth-topped concoction. The Porto Flip was first recorded by Jerry Thomas in his 1862 book The Bartender’s Guide: How to Mix Drinks.
Brandy Crusta
The cocktail features brandy, dry curaçao, maraschino liqueur, lemon juice, simple syrup and Angostura bitters with a sugar rim and lemon twist garnish. This recipe, to be used at the new New Orleans bar Jewel of the South, is not very far removed from the one first printed by the bartender Jerry Thomas in his seminal 1862 cocktail manual.
Panama
The Panama cocktail is made with equal parts of cognac, white crème de cacao, and cream; garnish with nutmeg if preferred. The drink was widespread during the early 20th century. It to not be confused with the Brandy Alexander, which is made with dark instead of white crème de cacao.
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.
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.
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.