Brandy Lift

Adapted from The Slanted Door by Charles Phan

Slanted Door bartender Jennifer Colliau invented this drink in 2012 for a cocktail competition. It’s a mix between a fizz and a Brandy Milk Punch—essentially a New York egg cream with alcohol.

Reprinted with permission from The Slanted Door by Charles Phan © 2014. Published by Ten Speed Press. Photography © 2014 by Ed Anderson.


Serving: 1

  • 1 1/2 ounce brandy
  • 1/2 ounce Bénédictine
  • 1/2 ounce orgeat, Small Hand Foods
  • 1/2 ounce heavy cream
  • soda water

  1. Add brandy, Bénédictine, orgeat and cream to a cocktail shaker.
  2. Add ice and shake until chilled.
  3. Double-strain into an 8-ounce fizz glass.
  4. Slowly add soda water while paddling back and forth with a bar spoon in the glass until the liquid reaches the top of the glass.
  5. Allow the drink to rest for 15 seconds and then slowly add 1 more ounce of soda water to lift the foam above the glass.