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Ingredients: wine: Variants: pomace brandy, fruit brandy: Related products: Armagnac, Cognac: Brandy is a liquor produced by distilling wine. Brandy generally ...
Fruit brandy (or fruit spirit) [1] is a distilled beverage produced from mash, juice, wine or residues of edible fruits. The term covers a broad class of spirits produced across the world, and typically excludes beverages made from grapes , which are referred to as plain brandy (when made from distillation from wine ) or pomace brandy (when ...
Cognac (/ ˈ k ɒ n. j æ k / KON-yak, also US: / ˈ k oʊ n-, ˈ k ɔː n-/ KOHN-, KAWN-, [2] [3] [4] French: ⓘ) is a variety of brandy named after the commune of Cognac, France.It is produced in the surrounding wine-growing region in the departments of Charente and Charente-Maritime.
Ingredients 1.5 oz cognac.75 oz lemon juice.75 oz Cointreau/triple sec Instructions Combine ingredients in a cocktail shake. Fill with ice. Shake well and strain into cocktail glass with a sugared ...
Slivovitz is a fruit spirit (or fruit brandy) made from damson plums, [1] often referred to as plum spirit (or plum brandy). [2] Slivovitz is produced in Central , Eastern and Southern Europe , both commercially and privately.
Armagnac is the oldest brandy (and liquor) recorded to be still distilled in the world. In 1310, Prior Vital du Four, a cardinal, wrote of its 40 virtues. [1] [2] Vital du Four was born in Bazas, in the centre of Armagnac. He was known as the prior of Eauze, today the location of the BNIA.
Grappa is an alcoholic beverage: a fragrant, grape-based pomace brandy of Italian origin that contains 35 to 60 percent alcohol by volume (70 to 120 US proof). Grappa is a protected name in the European Union. Grappa is made by distilling the skins, pulp, seeds and stems (i.e., the pomace) left over from winemaking after pressing the grapes. It ...
ingredients† 4 cL (1 part) Brandy; 12 cL (3 parts) Ginger ale; Dash of Angostura bitter (optional) Preparation: Pour brandy and ginger ale directly into highball glass with ice cubes. Stir gently. Garnish with lemon zest. If desired, add dashes of Angostura Bitter. † Horse's neck recipe at International Bartenders Association