Name: Brandy Cocktail
Total time: 3 min
Cuisine: Cocktail
Ingredients: 60 ml Cognac (brandy); 7.5 ml Orange Curaçao; 2.5 ml Gomme syrup; 2 dash Boker's style bitters

John CARR Premium Member 2y

A cognac to your tastes and a judicious touch with the syrup and bitters and this can be a truly stellar cocktail. Brandy enriched by the liqueur and sugar and intensified by the bitters. Top stuff.

William Smith 2y

I see why this drink has been around so long. Next time I think I'll up the curaçao just a little. I took John's advice and subbed some Peychaud for the simple. Will make again.

John Hinojos Premium Member 3y

Loved this. Did made an adjustment as (being autistic) I do not like the texture of gomme syrup so I added a few dashes of Peychaund bitters. Turned out very nicely. Great as an evening sipper.

G. M. Genovese Premium Member 3y

I'd have to compare side-to-side, but I found this and the Improved Brandy Cocktail to both be excellent. And the Boker's Bitters stands out just enough in both. This is inspiring me to try more cocktails (even making up my own) that are mostly a base spirit with little flair additives. Great stuff. (16 Jun 2023, 7:01a)

Chris Brislawn 3y

The Brandy Cocktail is one of Professor Jerry Thomas' classics, so what's it doing here with mint leaves?? I made it to try out my new bottle of Bitter Truth Bogart's Bitters, and a recipe is right on the box. Since it only has 3 ingredients (no sugar syrup necessary) and one of them is the bitters, spare no expense on the other 2. I used 2 oz of Braastadt XO cognac, which has a nice woody/ spicy character that goes well with Bogart's, and 3/4 oz of Ferrand Dry Curacao. Simple but good!

Simon Difford Verified User Premium Member 3y

Agreed, Chris. I've amended the recipe to be more in line with the Professor's original. I also tried 60ml (2oz) cognac to 22.5ml (3/4oz) dry curacao with 2 dashes of Bogarts which is delicious.