'brandy' on Serious Eats

The Serious Eats Guide to Cognac

Cognac. To many, it's the ultimate in brandy. Now, you may ask why? Does it taste better? is it the expense? The time to make it? The grapes? The history? I'd say it's all of those things, and more. But what is cognac? How's it made, and what makes it special? More

The Serious Eats Guide to Brandy

When I mention brandy, you probably have an image already in your head. An older gentleman, sitting quietly in a leather armchair, perhaps smoking a pipe while listening to Brahms, swirling a snifter of brandy around in his hand. We think of brandy as an Old World after-dinner drink. And I have to say, it serves that purpose beautifully. But if you limit it to that, you're missing out on a lot. More

In Praise of Slivovitz, Eastern European Plum Brandy

It's true, slivovitz isn't always easy to love (though the same could be said for the suddenly hip Fernet Branca), and it's hardly a world-class spirit. As one Chowhounder eloquently put it, "it tastes like jet fuel to the uninitiated." But if you haven't tried slivovitz before, I want to make the case that you should. There's a niche in every bar that only punchy, fruity brandies like grappa or slivovitz can fill. More

DIY vs. Buy: Should I Make My Own Pear Liqueur?

I am obsessed with Champagne cocktails. So when I hit upon a DIY ingredient that pairs well with sparkling wine, it's time for me to buy bubbly by the case. One Thanksgiving, I happened upon a delicious fizzy cocktail made with sparkling wine, fresh pear syrup, and gin, which launched a new sub-obsession—finding ways to combine pears and Champagne. More

Drinking the Bottom Shelf: Leroux Ginger Flavored Brandy

I don't like to go out on Saturday nights, because I'm intolerant of 24-year-old teenagers with square-toed shoes and screechy girlfriends, which is to say because I'm too old and miserable to enjoy the company of anyone who isn't. I wish I liked NYE, because it seems unsporting and cliché not to, but in my bitter dotage I find myself unable to get excited for the hassle and the crowds and the tiaras. More

5 Essential Brandy Cocktails

Brandy—a distillate of fruit wine—is a category of spirit that is distilled virtually everywhere on the planet. The source ingredient used in brandy can be any fruit that's grown: pear, plum, apple, grape, apricot, cherry, and more. Today, we'll focus on cocktails based on the brandies of just two fruits: grape and apple. As you'll see, though, these brandies are versatile enough to inspire drinks that are as delicious as they are varied. So tap a barrel of your favorite brandy, and let's get started. More

Drinking the Bottom Shelf: Christian Brothers VS Brandy

Do you not drink a lot of brandy? Well, then, we'll get along great, because neither do I (yet)! In fact, I don't know a single committed brandy drinker outside of a contingent of hardcore Hennessy heads, but that's a whole different, upper-middle shelf matter. For my intents and purposes, brandy is the most underappreciated hard liquor on the market, and we here in apartment 604 have set about to change that. More

A Fresh Look at Apricot Brandy

Several years ago, when I first started exploring drink recipes from the early- and mid-20th century, one question kept recurring: exactly what was up back then with all the apricot brandy? It's not an unreasonable question. More

Warming Up to Brandy-Based Cocktails, Even After the Holidays

With a few notable exceptions (including a battery of yuletide drinks), brandy isn't high in the rotation for many cocktail drinkers, a casualty of its relatively high price (for better brands—as with any spirit, there's a bottom shelf that for most purposes is best avoided) and a robust flavor that can be a challenge for those who don't usually venture far beyond a simple vodka martini. It wasn't always so. More

Cocktails and Spirits with Paul Clarke: Know Your Local Booze

With more people adopting the locavore lifestyle, it was only a matter of time before people would start drinking locally too. As Toby Cecchini writes in today's New York Times, the goal to eat-local (or more accurately, drink-local) is becoming increasingly easy to reach in the Northeast, as the number of small-scale distillers booms. But only in recent years has small-scale distilling become even a possibility in most states. More

The Rise of Small-Scale Distilleries: Beer and Hard Liquor Under One Roof

Small-scale distilleries are on the upswing nationwide, as consumers take greater interest in locally sourced products and states reassess the tax revenue such operations can generate. And while many distilleries are truly independent startups, many talented brewers who have learned the business from making quality beer are either adding distilleries to existing operations, or working in tandem with like-minded distillers. More

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