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Tag Archives: cooper brothers

Day 270, Cocktail 272

As I’ve meandered through brandy cocktails this week I’ve come to appreciate brandy as a base spirit.  It’s really quite versatile and has been working quite well with a number of flavors.  I’ve also noticed the number of cocktails that use Cointreau, the orange flavored liqueur.  This got me thinking about what could I come up with that would use brandy?  Orange seems to work well, but what else would?  I let my mind wander (something its good at, just ask my teachers) and finally reached the Cooper Brothers cocktail that I had created earlier in this journey.  I decided to give it a whirl, using brandy in place of the rye whiskey.

  Brandy Cooper Brothers

  • 1-1/2 oz brandy
  • 1/2 oz St. Germain
  • 1/4 oz Domaine de Canton
  • 1 orange slice

Muddle the orange slice in a mixing glass.  Add ice and the liquid ingredients.  Stir to chill and mix.  Strain into a chilled cocktail glass and garnish with an orange peel.

Nice, very nice.  This may even taste a bit better than the original rye whiskey version – it’s a little mellower and the orange flavor seems to really pop.  You might also be wondering why I muddle the orange slice instead of just using juice.  The reason I muddle the orange slice is that I really work over the peel, getting the oils from it to release and mix with the liquid ingredients.  This adds quite a bit of flavor and aroma to the cocktail.  It’s an extra step worth taking!


Rye, Brandy, Sweet Vermouth and Gin?

Day 65, Cocktail 61

Woo Hoo!  First, the good news.  While catching up on some e-mail I was reading through Colleen Graham’s cocktail newsletter and saw that my blog has made her blog roll!  Of course, I wish I had spelled Twilight Lounge correctly, but, hey, it’s a link!  By the way, if you haven’t checked out Colleen’s blog, I highly recommend it.  I subscribe to her newsletter and it always has interesting recipes as well as great tips, contests and more.

Next, on to a new cocktail for today.  I know that I’m in the middle of this grapefruit jag, and I’ll be returning to grapefruit tomorrow.  For today, though, I just had a hankering for rye.  In fact, this is one of those days that I would have liked to mix up one the drinks I’ve already done, such as a Cooper Brothers.  However, I take my duty here seriously and so I went to the Internet Cocktail DB.  (By the way, this is another very good online resource for drink recipes that allows searches by name and ingredient – very handy.)  A search for rye whiskey yielded a number of interesting looking cocktails.  It was the Chauncey that caught my eye.  Rye, brandy, sweet vermouth, sure, this all sounds very Manhattan like.  Then I saw it…gin…really?  You add gin to this thing?  I did some research and learned that this is a classic cocktail that’s been around since at least the 30’s.  I find the classics appealing.  I also liked the fact that I had all the ingredients and wouldn’t need any special liqueurs (although if I wasn’t living in Wisconsin the odds of me having brandy would have been small).


  • 3/4 oz rye whiskey
  • 3/4 oz gin
  • 1/2 oz sweet vermouth
  • 1/2 oz brandy
  • 1 dash Agnosturo bitters

Combine all the ingredients in a mixing glass with 4-5 ice cubes.  Stir thoroughly to mix and chill. Strain into a chilled cocktail glass.

My mix of this cocktail used Russell’s Reserve Rye, Plymouth Gin, Noilly Prat Sweet Vermouth and Korbel Brandy.  As I was mixing this up I felt that the sweet vermouth would at the forefront, and I think I was correct.  The rye ends up providing the base while I get just a hint of the botanicals that are in the gin.  I’m sure part of this comes from using Plymouth, which is mild as far as gin goes.  The Agnosturo serves to help pull this together and ties it up into a nice little package.  Definately in the style of a Manhattan, I am enjoying this cocktail.