101 Best New Cocktails: Burnt Brandy & Peach by Jon Yeager, PourTaste, Nashville, TN, USA
Burnt Brandy & Peach
Jon Yeager, PourTaste, Nashville, TN, USA
“This is a modern rendition of Jerry Thomas’ drink by the same name. His method was essentially cooking brandy and peaches together, to be served in a mug. This rendition enables a bartender to make and serve this individually.” Jon Yeager
30 ml (1 oz) Carpano Antica Formula
15 ml (.5 oz) Massenez crème de pêche
2 dashes Angostura bitters
7.5 ml (.25 oz) Laird’s Straight apple brandy
Stir the armagnac, vermouth, crème de pêche, and bitters over ice for 20 seconds, then pour into an individual wine decanter. Rinse a coupe with the apple brandy (do not discard) and ignite. Slowly pour the chilled cocktail into the flaming coupe and serve.
gaz sez: This is absolutely beautiful. Deserves a standing ovation. I’ll be serving these at parties for sure.
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