This brandy cocktail recipe is just one variation of the classic drink. It's incredibly easy to mix up, makes a great dinner drink, and is a fantastic way to show off a nice brandy. You can even use Cognac or Armagnac or any high-end brandy without worrying about damaging the spirit's quality. In fact, you will be enhancing it with a few simple ingredients.
The drink is the formula for the original definition of a cocktail: distilled spirit, sugar, water, and bitters. In this recipe, the curaçao liqueur acts as the sugar and the dilution from shaking it with ice is the water. There are even two types of bitters added, which give the flavor a nice accent.
Technically, back in the late 1800s when it was a big hit, this recipe would be called a "fancy brandy cocktail" because it calls for a lemon peel. Bartenders of the day would have skipped the garnish if you simply ordered a "brandy cocktail."
- 2 ounces brandy
- 1/2 ounce orange curaçao liqueur
- 2 dashes Angostura Bitters
- 2 dashes Peychaud's Bitters
- Garnish: lemon peel
Gather the ingredients.
In a cocktail shaker filled with ice, pour the brandy, curaçao, and bitters.
Garnish with a lemon peel.
Serve and enjoy!
- If you pour a quality brandy, make sure your choice in orange curaçao follows suit. This is not a place to save money because many of the least expensive brands will be too sweet and bring down the taste of this fine cocktail.
- Ensure you pick up "orange" curaçao (which is actually clear) instead of the very popular blue option or the rare green. Either of those will create a cocktail of a completely different color.
- Triple sec and brandy-based (such as Grand Marnier) orange liqueurs can be a substitute for curaçao. However, the same recommendation applies to the quality of the liqueur you pour. A better cocktail is made up of quality ingredients all the way around and it's even more important in a drink that's this simple.
- In the early days of cocktails, you would order a basic "'cocktail" by calling the base spirit and it would be made similar to this. For instance, drinkers would have ordered a gin cocktail or a whiskey cocktail, or almost any liquor of choice.
- Angostura Bitters is a staple in most bars, but Peychaud's is not. It is worth picking up a bottle because it's essential in famous classic drinks like the Sazerac. However, if you don't have it, try another secondary bitter. There's no true substitute, but this drink would be excellent with orange bitters or old-fashioned replicas like The Bitter Truth's Creole or Jerry Thomas' Own Decanter Bitters.
How Strong Is This Drink?
Many of the best old-fashioned drinks are definitely not weak drinks. In fact, they tend to be higher in alcohol than many modern cocktail recipes because they rarely use nonalcoholic mixers.