Using American Brandy in Cocktails

Mixing things up with an original American spirit

Brandy comes in many forms—cognac, armagnac, pisco, grappa and even a ‘90s R&B singer/actor. Brandy is one of the original American spirits, produced from fruit with the first European settlers on the continent. Like many things, it died out during Prohibition, and has taken some time to regain its footing. But the emergence of new brands and a quality resurgence from many established ones is breathing new life into the category.

Here are some cocktail recipes to make with some of the stars of the American brandy scene, old and new.

Common Ground

Created by Matt Whitney, Manhatta, New York, NY

Manhatta’s Matt Whitney created this sweetly caffeinated treat that combines Bertoux (a newer bar-friendly brand produced with consultation from PDT’s Jeff Bell and Nomad sommelier Thomas Pastuszak), cold brew coffee liqueur and Picon—a traditional aperitif made from dried oranges and cincona bark. The end result is something that we would liken to egg nog or coquito… so perfect for the holidays!

¾ oz Bertoux Brandy
¾ oz Mr Black Coffee Liqueur
¾ oz Picon (The bar uses a housemade one. Though Amer Picon is not currently distributed in the US, we recommend Bigallet China China or Golden Moon Amer dit Picon.)
¾ oz cream
1 egg white
garnish: espresso dust

Add all ingredients to a shaker. Dry shake (shake without ice). Shake again with ice until well-chilled. Strain into chilled coupe glass. Garnish with espresso dust.

Algiers Point

Created by Frederic Yarm, La Brasa, Somerville, MA

“Two guests asked for something herbal like a Greenpoint or perhaps something inspired by [Boston bartender] John Gertsen, so I thought, ‘Why not both?’” says Yarm. The result is a combination of a brandy Sazerac and a Greenpoint. He named the cocktail after the Milk & Honey neoclassic and the section of New Orleans on the other side of the Mississippi River.

1 oz American brandy
1 oz rye whiskey
½ oz Punt e Mes
½ oz Yellow Chartreuse
3 dashes Peychaud's Bitters
2 dashes orange bitters
Herbsaint liqueur, for rinsing

Stir all ingredients in a mixing glass with ice, strain into an old fashioned glass rinsed with Herbsaint. Garnish with lemon oil from a twist.

Golden Apple

Created by Laird’s Applejack

You know what they say about an “apple a day”? Then there’s also “the golden rule.” Not sure if either of these wise witticisms served as inspiration for this cocktail from America’s oldest distiller. Either way, the drink, reminiscent of a Chrysanthemum, sounds just as smart.

1¼ oz Laird’s Jersey Lightning applejack
1¼ oz Dolin Dry Vermouth
1 tsp Bénédictine liqueur
¼ tsp Absinthe
dash of Angostura Bitters
garnish: orange zest

Stir all ingredients in a mixing glass with ice. Strain into a chilled coupe and serve up. Garnish with an orange diamond zest.

Ruby Marie

Created by Wollersheim Distillery, Prarie du Sac, WI

Matt Heil, the bar manager at this brandy distillery near Madison, created this sour using grapefruit juice as the citrus element. The grapefruit juice has a little more subtle brightness that allows the brandy to shine through.

2 oz Wollersheim Distillery Press House Brandy
1 oz fresh grapefruit juice
½ oz pomegranate grenadine
1 teaspoon fresh lemon juice

Combine all ingredients in a cocktail shaker. Add ice and shake until well chilled. Double strain into a chilled coupe glass. Garnish with cocktail cherries.

Blue Carré

Created by Ada’s Place, New York, NY

This Vieux Carré variation was created by PDT’s Jeff Bell, who also consulted on the spirit. Instead of cognac, Bell substituted Bertoux, and amaro for the usual Bénédictine. Despite its name, this cocktail shouldn’t leave anyone feeling blue.

1 oz Bertoux Brandy
1 oz rye whiskey
1 oz Cocchi Torino
¼ oz Foro Amaro
¼ oz blueberry consommé (or use blueberry syrup)
garnish: orange twist entwined with blueberries on a pick

Stir all ingredients in a mixing glass with ice. Strain into a rocks glass over a rock. Garnish with an orange twist and blueberries.

E&J Apple Cider

Created by E&J Brandy (whose VSOP took home silver in the 2019 NY International Spirits Competition)

Fall is here and that means apple picking! And when you’re tired of apple cider doughnuts, apple pie and apple crumbles, why not consume them in liquid form via this autumnal mule.

1 oz E&J Apple Brandy
2 oz apple cider
ginger beer

Mix E&J Brandy Apple with apple cider. Top with a splash of ginger beer. Garnish with sliced apples.

Barbary Punch

Created by Argonaut Brandy (silver medal winners in the 2019 NY International Spirits Competition)

This large format cocktail is perfect for any seasonal gathering. Inspired by the Barbary Coast, an infamous district during the California Gold Rush of 1849 known for its dance halls, saloons and brothels. Hopefully, your party won’t be as rowdy… unless that’s what you’re into.

24 oz Argonaut Speculator Brandy
48 oz pineapple juice
8 oz fresh lime juice
4 oz simple syrup

Add ingredients into a punch bowl with large ice cubes and stir together to combine.

Garnish each cocktail with a fresh pineapple, brandied cherry or fine Amarena and sliced citrus.

Brownsville Never Ran Never Will

Created by Ocean Hill Apple Brandy

The Brooklyn-based nano distillery entered the market only two years ago and is already making a name for itself. This highball-inspired cocktail is named for the nearby neighborhood from where it all began.

1 oz Ocean Hill Apple Brandy
¼ oz Doc’s Absinthe
¾ oz orange liqueur
2 oz club soda
2 oz dry sparkling wine
garnish: orange peel

Combine brandy, absinthe and orange liqueur in a highball glass. Add ice. Top with club soda and bubbly. Garnish with orange peel.

Maple Biscotti Espresso Martini

Created by Eron Plevan, the ALEX&NDER’s beverage manager at Copper & Kings Distillery, this martini uses the distillery’s apple brandy as well as its coffee liqueur. The new twist on this classic is recommended for both coffee and dessert lovers.

1½ oz Destillaré Cafe
¾ oz Copper & Kings American Apple Brandy
¾ oz Faretti Biscotti Liqueur
½ oz cold brew concentrate
¼ oz maple syrup

Shake all ingredients in a cocktail shaker and fine strain into a cinnamon dusted Nick & Nora glass. Garnish with 3 coffee beans.

Curious Clay

Created by The Watch: Rooftop Kitchen Spirits, Charleston, SC

Imagine Bananas Foster in a glass! This cocktail is definitely for those with a sweet tooth. Created by Bar Manager Darren Fallon, the drink gives off tiki vibes with a gourmet twist.