Brandy | BCLIQUOR

My Cellar

Serves 1

¾ oz (22 ml) Marquis de Villard VSOP Brandy

1½ oz (45 ml) Spiced Cranberry Cordial (make ahead, recipe follows)

¾ oz (22 ml) freshly squeezed lemon juice, strained

2 oz (60 ml) Freixenet Cordon Negro Brut

1 rosemary sprig, for garnish

SPICED CRANBERRY CORDIAL:

1½ cups (375 ml) warm water

4 tea bags of Organic Chai Tea (such as Tazo)

3 cups (750 ml) fresh cranberries, halved

1 cup (250 ml) sugar

Combine brandy, cordial and lemon juice in a mixing glass with ice. Stir until chilled and strain into a Champagne flute. Top with sparkling wine. Gently bruise a sprig of rosemary and lower into glass to garnish.
To make SPICED CRANBERRY CORDIAL: In a small saucepan over low heat, combine water, tea bags and cut cranberries. Stir frequently and adjust heat to maintain only a simmer until cranberries have completely softened, approximately 20 to 25 minutes. It is important to use low heat throughout the process, to prevent pectin from being activated.
Strain through a fine strainer and press berries and tea bags to extract liquid. Strain a second time through a coffee filter, changing filter as needed. Filtration will take up to 30 minutes. Rinse the saucepan and combine cranberry/tea mixture with sugar. Simmer to dissolve. Store refrigerated, up to 1 month. Makes about 1¼ cup (310 ml).

Serves 4 to 6

1 oz (30 ml) Père Magloire Fine Calvados

1½ oz (45 ml) Stones Ginger wine

¾ oz (22 ml) fresh lemon juice, strained

½ oz (15 ml) Simple Syrup*

2 dashes Angostura bitters

2 oz (60 ml) soda water

apple slices, for garnish

Build all ingredients in a Collins glass, gently stir, add ice and garnish with slices of apple spread out into a fan.
*For Simple Syrup: In a saucepan over medium heat, stir 2 cups (500 ml) sugar with 1 cup (250 ml) water, simmer until completely dissolved. Remove from heat to cool, transfer to a clean glass bottle and store in refrigerator.