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To a base of brandy and bourbon, this punch gets a hit of dry Curaçao and Amaro CioCiaro, plus a sparkling rosé topper.
Cranberries, oranges, and apples are at the heart of this winterized long drink.
Jim Kearns taps into quintessential East Coast fall flavors in his Slow Down Shirley: cranberry liqueur, lemon and ginger layered onto a base of apple brandy.
Shae Minnillo' Chesapeake Junction is a "grapefruit bomb," featuring the citrus three ways.
Invented in the 1850s in New Orleans, the Brandy Crusta was one of the city’s first true calling-card cocktails.
Jane Danger's whiskey- and apple brandy-based Sound of Silver—named after the LCD Soundsystem album in rotation at the bar— gets an herbaceous kick from a dash of rosemary tincture.
The spiritous companion to the classic Sherry Flip is a classic combination of whole egg, brandy and sugar, shaken to a frothy head and garnished with fresh nutmeg.
Bemelmans' twist on the classic Sidecar sees the addition of Calvados and some extra sweetener, for a richer drink best enjoyed alongside the bar's iconic piano.
Caitlin Laman of Trick Dog riffs on a base of two quintessential punch ingredients—tea and brandy—and combines them with coffee liqueur and dry oloroso sherry for a rich, smoky and slightly bitter punch.
In The Stork Club Bar Book, Lucius Beebe recommends drinking this little fruity, minty cocktail at noon, to “abate the grief of a stormy morning.”