B and B
B and B is a type of cocktail, made from equal parts brandy and Benedictine. The brandy is floated on top of the Benedictine in a cordial glass without mixing.
B and B is also a ready-mixed drink, again of equal parts brandy and Benedictine, produced and bottled by the makers of Benedictine liqueur. Its alcohol content is 40% by weight. It is generally drank either straight, on the rocks, or diluted with tonic water.
Belfast bomber is a cocktail made with Brandy and Baileys Irish Cream; one measure of each is the usual mix.
The Baileys must be poured first into the glass and the brandy second. Doing the opposite will cause the Baileys to curdle.
Brandy Alexander is a sweet brandy-based cocktail popular during the early 20th century. In older works, it can sometimes be found called a " Panama ".
1 1/2 oz brandy 1 oz dark creme de cacao 1 oz half-and-half 1/4 tsp grated nutmeg
Method In a shaker half-filled with ice cubes, combine the brandy, creme de cacao, and half-and-half. Shake well. Strain into a cocktail glass and garnish with the nutmeg.
Brandy cocktail is a mixed drink.
2 oz Brandy
1/4 tsp Sugar syrup
2 dashes Bitters
1 twist of Lemon peel
Stir all ingredients (except lemon peel) with ice and strain into a cocktail glass. Add the twist of lemon peel and serve.
BrandteaThe Brandtea is a simple hot toddy style cocktail.
A Bull's Milk is a cocktail. It consists of:
1 oz light rum
1 1/2 oz brandy
1 cup milk
A pinch of sugar, nutmeg and cinnamon is added.
An Incredible Hulk is a cocktail consisting of Hennessy Cognac and Hpnotiq. The drink gets its name because the mixing of the Hennessy with the blue-colored Hpnotiq causes the drink to turn green, the color the fictional character the Incredible Hulk turns when he gets angry. The amount of each ingredient varies, using equal parts is common. The drink is served poured over ice, often each ingredient seperately to showcase the color changing effect.
A Rolls Royce cocktail is made of 1 1/2 oz. gin, 1/2 oz. each sweet vermouth and dry vermouth, and 1 tsp. Benedictine, stirred with ice and strained into a cocktail glass.
The Sidecar is a cocktail made of
2 ounces brandy
1 ounce lemon juice
1 ounce Cointreau or triple sec
Shake or stir with ice. Strain into a cocktail glass. Sometimes, a small extra portion (the "sidecar") is served in a a mini-carafe type glass called a "cocktail carafe" or "cocktail decanter" in addition to the portion served in the cocktail glass. This glass accompanies the cocktail glass and prevents further dilution from the ice in the cocktail shaker. The rim of the glass is sometimes coated in sugar in a manner similar to the salt on a margarita glass.
The Sidecar was originally invented at a bar in Paris for one of the patrons who was fond of arriving driven in a motorcycle sidecar. David A. Embury (The Fine Art of Mixing Drinks, 1948) credits the invention to an American Army captain during World War I "and named after the motorcycle sidecar in which the good captain was driven to and from the little bistro where the drink was born and christened." According to Embury, the original Sidecar had several more ingredients, which were refined away. A Sidecar according to Embury, a connoisseur of cocktails rather than a bartender, is simply a Daiquiri with brandy as its base rather than rum, and with Cointreau as the sweetening agent rather than sugar syrup. He recommends the same proportions (8:2:1) for both, making a much less sweet Sidecar.
It is said that a proper Sidecar should be made with Cognac (at least a VSOP - Very Superior Old Pale) rather than just ordinary brandy. Cognac is technically brandy but it is easier to find a quality Cognac than a quality unflavored brandy. Also, since the Sidecar is a French creation, it is appropriate to use a distinctly French liquor.
A stinger is a cocktail made with 1.5oz of brandy and 1/2oz of white creme de menthe. The ingredients are combined in a cocktail shaker and strained into a cocktail glass.
The origins of this drink are murky, but it is mentioned in bartender's recipe books as far back as Tom Bullock's Ideal Bartender, published in 1917.
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