Brandy sour
Award-winning bartender, drinks consultant and author Salvatore Calabrese explains the basics of brandy
1 WHAT’S THE BEST WAY TO SERVE BRANDY?
When I drink, I always try to choose the right vessel for the spirit. For refined spirits, I always try to choose a glass with the finest rim possible. The vessel is one of the most important things there is – it gives a value to a cognac, for example. At home, I love to use a balloon glass. When I watch television and it’s cold, and I’ve got the fireplace on, there is nothing more beautiful than caressing a nice, large balloon glass filled with a refined cognac.
2 HOW SHOULD YOU GO ABOUT CHOOSING A GOOD BRANDY?
Just go for what’s natural to you – after all, we all know what food we like. So, if you tend to enjoy spicy food, don’t try to go for a brandy that’s delicate in fragrance. Try to figure out what gives you an incredible experience when you taste it. Sometimes, it’s like the ugly duckling – you look at a bottle and you say, ‘Oh, that’s not appealing.’ But, maybe the brandy inside is incredible. What I always say is experiment. When you are in a supermarket, make a note of what you buy, then draw up a simple table or keep a diary of the ones you like, and the flavours and aromas you pick up that you prefer.
3 WHICH COCKTAILS WORK BEST WITH BRANDY?
I tend to go for drinks with ice before a meal, but after dinner, try something like a brandy and port without ice. Other classic drinks to try include a stinger – I make it with my Acqua Bianca liqueur instead of crème de menthe (acqua-bianca.com) – or a sidecar, which is made with cognac, orange liqueur and lemon juice.