Brandy Cocktails

This superb little book contains a selection of 50 brandy recipes, from best-loved blends such as Memphis Belle, Strawberry Daiquiri and Sidecar to trendy new mixes such as Sundowner, Stinger and Dizzy Dame. The book's introduction outlines the history of brandy and its increasing popularity amongst cocktail connoisseurs, and describes the different types of brandy, from the finest Cognac and Armagnac from France, to the Spanish Brandy de Jerez, the Greek Metaxa and the Latin American Pisco. There are guidelines on how to serve brandy, the specialist equipment you will need and the best types of glasses to use. There are step-by-step instructions on the tricks of the trade, such as crushing ice, frosting glasses, and making fruit twists, as well as professional bartending tips. The recipes explain the cocktail's history, include anecdotes, and give expert tips on how to prepare and serve the finished drink. From the classic Brandy Alexander and Lake Como to Apple Sour, Brandy Melba, Savoy Hotel and The Last Goodbye; whether you are planning a fabulous cocktail party or seeking to impress your dinner guests with a cheeky aperitif; this book will help you enjoy brandy in a myriad of ways.

Winner of GOURMAND WORLD COOKBOOK AWARDS 2019

Stuart Walton has been writing about alcoholic drinks since the early 1990s. Among his many books are The New Encyclopedia of Wine, and The Complete Guide to Cocktails and Drinks (both Lorenz Books), as well as The Right Wine with the Right Food and You Heard it Through the Grapevine. He is also the author of Whisky Cocktails, Vodka Cocktails, Gin Cocktails, and Rum Cocktails in this series.

This superb little book contains a selection of 50 brandy recipes, from best-loved blends such as Memphis Belle, Strawberry Daiquiri and Sidecar to trendy new mixes such as Sundowner, Stinger and Dizzy Dame. The book's introduction outlines the history of brandy and its increasing popularity amongst cocktail connoisseurs, and describes the different types of brandy, from the finest Cognac and Armagnac from France, to the Spanish Brandy de Jerez, the Greek Metaxa and the Latin American Pisco. There are guidelines on how to serve brandy, the specialist equipment you will need and the best types of glasses to use. There are step-by-step instructions on the tricks of the trade, such as crushing ice, frosting glasses, and making fruit twists, as well as professional bartending tips. The recipes explain the cocktail's history, include anecdotes, and give expert tips on how to prepare and serve the finished drink. From the classic Brandy Alexander and Lake Como to Apple Sour, Brandy Melba, Savoy Hotel and The Last Goodbye; whether you are planning a fabulous cocktail party or seeking to impress your dinner guests with a cheeky aperitif; this book will help you enjoy brandy in a myriad of ways.

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