Brandy is such an underrated spirit in the United States. Many see it as just a modifier, a sad ingredient that occasionally goes into cocktails. That’s a shame: American brandy has a beautifully storied history, and there are some incredible American brandies on the market.
My first introduction to brandy was probably British television, seeing someone hand a rain-drenched elderly person a warm brandy by the fire, or perhaps a hysterical person received a little dram to calm down. Later, working behind the bar, my first real introduction to brandy wasn’t much better. Most brandy on the shelf was overly sweet and unappetizingly viscous—no thank you. Then my travels throughout Europe set me straight, and I became a fan.
Amid the U.S. craft-spirits boom, I began discovering not only a whole new category into which I could dive, but also a lot about the history of American brandy—which, you could argue, is older than American whiskey. You can make brandy from almost any fruit, not only grapes, and you can age it in barrels. So, the variety is wide, which makes brandy an incredible cocktail ingredient and not just a modifier.
Brandy Sour
Brandy, as you’ll see in these recipes, is a fantastic spirit for any season. But there’s just something about fall that calls for brandy cocktails.
One of my favorites is a classic sour, usually made with whiskey or gin. But the first time I tried a brandy sour, I was instantly captivated. Introducing pear brandy into a well-balanced sour creates a harmony of sweetness and flavor that feels truly magical.
I like using Clear Creek’s unaged pear brandy in this recipe; the crisp flavors shine and remain light and balanced without the need for oak or woodsy notes. Honey syrup (made with one part honey to one part warm water) in lieu of simple syrup adds depth and earthiness to anchor the flavors, and a tiny pinch of nutmeg instead of bitters creates those autumn vibes.
Pear Sour
2 oz pear brandy
½ oz fresh lemon juice
½ oz honey syrup
½ oz egg white or cocktail foam
1 small pinch of nutmeg
Add all the ingredients except the nutmeg to a cocktail shaker with ice and shake well until chilled. (After I shake, I like to use an electric latte foamer to get a little more foam.) Strain into a cocktail glass and garnish with a sprinkle of nutmeg.
Grapes and Gin
Personally, I prefer fruit brandy to grape-based brandy when crafting certain cocktails. However, grape-based brandy can pair wonderfully with gin.
In this instance, I use gin as a modifier to introduce verdant botanicals that complement the grape base. California’s Germain-Robin uses Colombard grapes to produce a phenomenal brandy—an aged spirit that offers baking spices, deeper fruit notes, and floral undertones. Adding a bittersweet liqueur transforms this concoction into the perfect drink for cooler days. This recipe is a play on a vieux carré.
Ventura Highway
1½ oz grape brandy
½ oz floral gin
½ oz light amaro, such as Ventura Spirits Angeleno
2 dashes orange bitters
Add all the ingredients to a mixing glass with ice and stir until the glass is cold. Strain over a large cube and garnish with an orange peel.
Brandy Old Fashioned
Have you ever ordered an old fashioned in Wisconsin?
I love that bars there still serve old fashioneds with brandy, often without warning guests. I find this tradition quite amusing. I’ve had this experience myself and was surprised to learn that you have to specifically request whiskey in your old fashioned at some establishments.
Brandy isn’t the only difference from what most imbibers expect—in Wisconsin, they also muddle fruit, such as cocktail cherries and orange segments into the glass with the sugar. Technically, or historically, they’re not wrong: The first spirit to go into an old fashioned was probably brandy, not whiskey.
A well-crafted brandy old fashioned is still a fantastic cocktail. For this recipe, I use aged apple brandy to deliver whiskey-like flavors, aiming for a classic whiskey old fashioned experience with more fruit-forward notes. This recipe achieves that beautifully. Enjoy this cocktail by the campfire under the stars.
Cardigan
2½ oz aged apple brandy
½ oz simple syrup
2 dashes orange bitters
1 dash aromatic bitters
Add all the ingredients to a mixing glass with cubed ice, strain into a rocks glass over a king cube, and garnish with a sprinkle of cinnamon.
Warm Brandy
Hot drinks with brandy are indeed a great way to calm hysteria and cure all that ails you.
Okay, maybe I’m exaggerating. But warm cocktails are the best when it’s pumpkin-carving, apple-picking season. I often host pumpkin-carving parties in my backyard and whip up different hot toddies for my guests. This quick hot apple cider and brandy is one of my all-time favorites, and it's great when you’re feeling under the weather. (I am not a doctor—never mix alcohol and medication.) Grab your favorite travel mug and whip this up for yourself and your guests.
Autumn Stroll
2 oz hot apple cider
2 oz your favorite fruit brandy
2 Tbs raw honey
1 cinnamon stick
2 orange peels
1 pinch of grated ginger
Warm the apple cider in the microwave or, for multiple servings, in a pot on the stove. Add the remaining ingredients to a travel mug, top with the hot apple cider, and stir well until the honey is dissolved. Keep the lid on the drink so it stays warm while you sip.
Brandy’s Broad Appeal
As you explore these recipes and craft your own brandy cocktails, I hope you’ll see just how versatile and rewarding this spirit can be.
American craft brandies—whether made from pear, grape, apple, or beyond—offer layers of flavor that rival any whiskey or gin. They also bring a sense of place and creativity to your glass, and there’s never been a better time to support the distillers pushing this tradition forward.
So, next time you’re mixing a drink, reach for a bottle of craft brandy; you might just discover your new favorite ingredient.