![]() For newer readers who might not be familiar with this concept: A split base doesn’t add additional liquor, in terms of volume rather, it takes the same measurement (typically two ounces) and, well, splits it between two different spirits. The base spirit in a cocktail is sort of like the lead singer in a band - the foreground voice that all the other elements support. One of the tricks that drink uses is to swap out a small portion of the whiskey base and slot in a bit of apple brandy, making for a sort of whiskey-brandy sour. ![]() We saw this recently in a recipe for an elevated Whiskey Sour. With a little bit of thought and care, you can make delicious apple brandy riffs on both shaken and stirred cocktails - and in today’s newsletter, we’ll look at recipes in both categories.īut its real strength is as a partnering ingredient, adding an apple-y depth to drinks with complementary spirits. You can use apple brandy as a primary ingredient in riffs on classic drinks, and it’s especially good as a substitute for bourbon or rye whiskey. ![]() In particular, it’s a great way to add a little bit of what you might think of as “essence of fall” to a drink. Quality apple brandy is not just an essential ingredient in a handful of well-known cocktails, it’s one of the best bottles to have on hand if you like to tinker with cocktails, modifying and adapting them to various occasions and taste preferences. Yet I still find it common to look over well-stocked home bars and discover that there’s no apple brandy present. Apple brandy was a favorite of America’s Founders, and you can still buy something branded as George Washington’s Apple Brandy from the Mount Vernon distillery.Īpple brandy fell out of favor for many year after World War II, but it has played a key role in the cocktail resurgence of the last two decades, showing up most prominently in the Jack Rose. If I had to pick a single type of liquor that’s most underrated by home bartenders, it would be brandy - and American apple brandy in particular.
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