Post #136442 by JerseyRED on Thu, Jan 20, 2005 12:34 AM

Okay, I did the search and found nothing to answer my question regarding brandy.

MANY drinks (Tiki included!) call for “Brandy” without specifying what type of brandy. Brandy is a distillate of fruit, but I’m sure the drink recipe isn’t calling for apple brandy (Calvados or applejack) or peach brandy when “they” say brandy.
So, what do you, the alcoho… err… drink connoisseur use? A Cognac V.S. since it’s being mixed? Or possibly an Armagnac?
I’m thinking, since its being mixed, you don’t want to go with a V.S.O.P. Cognac because that would be like pouring cranberry juice into your Grey Goose.

So! What do you use?

Also, PLEASE give me your opinion on the best liqueurs for mixing: (assuming you can't find Marie Brizzard) Bols, Hiram Walker, LeRoux, Boulaine or DeKuyper?
(Does Marie Brizzard even have other liquers beyond anisette and peach “brandy”?)

Thank you for “scrolling by” but most importantly thank you for your knowledge, Rich

"The only time I ever said no to a drink was when I misunderstood the question."

Will Sinclair

(Much needed comma)

[ Edited by: JerseyRED on 2005-01-20 00:36 ]