Calling for brandy de Jerez instead of cognac or Armagnac, this is a Spanish-inflected take on the classic Japanese cocktail.
The key ingredient here is orgeat, an almond-flavored syrup. You can make orgeat yourself; seek out a craft-made orgeat, such as the one from Small Hand Foods (highly recommended); or use one of the widely available brands, such as Fee Brothers or Torani.
For the Spanish brandy, look for brands such as Cardenal Mendoza, Gran Duque d’Alba or Lepanto.
- 1 teaspoon homemade or store-bought orgeat syrup (see related recipe)
- 1 or 2 dashes Angostura bitters
- 2 ounces brandy de jerez
- 2 or 3 ice cubes
- Twist of orange peel, for garnish
Combine the orgeat syrup, bitters (to taste) and brandy in an old-fashioned or rocks glass. Add the ice cubes and stir. Garnish with the twist of orange peel.
From Spirits columnist Jason Wilson.
Tested by Bonnie S. Benwick.
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