Brandy Sour Food
BRANDY SOUR
Treat yourself to the classic cocktail brandy sour. With lemon juice and egg white, it's silky smooth and delicious. Serve with a slice of lemon and cherry
Provided by Miriam Nice
Categories Drink
Time 5m
Number Of Ingredients 6
Steps:
- Tip the lemon juice, cherry syrup, bitters, egg white and brandy into a cocktail shaker with a large handful of ice. Shake until the outside of the shaker feels very cold. Double strain into a tumbler filled with ice.
- Thread the lemon slice and cherry onto a cocktail stick, rest across the rim of the tumbler and serve.
Nutrition Facts : Calories 170 calories, Carbohydrate 13 grams carbohydrates, Sugar 13 grams sugar, Protein 2 grams protein, Sodium 0.08 milligram of sodium
APRICOT BRANDY SOUR
Made for my BF who likes tall drinks, not too sweet and this one was perfect. In the original recipe it was optional to use Triple Sec, but I used it. http://www.drinksmixer.com/drink902.html
Provided by Boomette
Categories Beverages
Time 2m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- In a shaker, pour apricot brandy, lemon juice and Triple Sec.
- Fill in with orange juice (until half the shaker or the quantity you want) and add ice cubes. Shake.
- Pour in a highball glass.
- Optional: Add 1 teaspoon grenadine.
AUTHENTIC CYPRIOT TAVERNA BRANDY SOUR COCKTAIL
These were without doubt the most popular drink that we served in the restaurant I ran in Cyprus! They are known as the National Drink of Cyprus, and are delicious as well as being very refreshing. We used to make these with the local Cypriot brandy, which is not as strong as normal French brandy or cognac and has a delectable caramel taste to it. We also used the local angostura bitters, known as "Cock Drops", which as you can imagine, brought raised eyebrows and howls of laughter from overseas guests and tourists! A little history behind the cocktail: The Cypriot Brandy Sour style was developed following the introduction of the first blended brandy made on Cyprus, by the Haggipavlu family, in the early 1930s. The cocktail was developed at the Forest Park Hotel, in the hill-resort of Plátres in the beautiful Troodos Mountain range, for the young King Farouk of Egypt, who often stayed at the hotel during his frequent visits to the island. The Brandy Sour was introduced as an alcoholic substitute for iced tea, as a way of disguising the Muslim monarch's preference for Western-style cocktails. The drink subsequently spread to other bars and hotels in the fasionable Platres area, before making its way to the coastal resorts of Limassol, Paphos and Kyrenia, and the capital Nicosia. With increasing numbers of tourists visiting the island in the last thirty years, and the large garrison of British servicemen stationed on the island, the Cypriot Brandy Sour is now known around the world. This is how we used to make them in our restaurant - a trade secet shared!!
Provided by French Tart
Categories Punch Beverage
Time 2m
Yield 1 Brandy Sour, 1 serving(s)
Number Of Ingredients 5
Steps:
- Add the angostura bitters to a tall glass, and then pour in the brandy followed by the lemon cordial. (2 measures of brandy to 1 measure of lemon cordial is the ratio.).
- Stir before topping up with lemonade (for a classic, slightly sweeter drink) or soda water (for less sweetness and a more pronounced brandy flavour) and add plenty of ice.
Nutrition Facts : Calories 250.9, Sodium 0.8
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