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Brandy Drinks   by Kyle Widner

The name brandy comes from Old Dutch Brand-wijn, meaning "burnt (i.e. distilled) wine," and to the end of the 17th century the old original form, "brandy-wine" was used. Properly, brandy is an ardent spirit distilled from wine, although similar liquors distilled from fermented juice of peaches, cherries, apples, or other fruits, are also called bran­dies, such as peach brandy.

Genuine cognac is recognized as the finest of bran­dies and was called cognac from the fact that a supe­rior brandy is produced at or near the town of Co­gnac in the Charente region of France, center of a famous grape growing territory. For the same reason brandy is better known today as cognac in its native land than by its original French name of eau-de-vie. In the United States it is usually called "co­gnac brandy."

While the term cognac is loosely applied to any French brandy, it should be borne in mind that all brandy is not cognac. Among the better known co­gnacs are those of Martell, established in 1715, and that produced by the firm of James Hennessy, whose bottles carry the familiar "three-star" designation.

In 1765 the original James Hennessy, an Irish adven­turer, offered his sword in service to the French king, and during his fighting days was stationed in the Charente valley where he became enamored of the excellent brandy there produced. When swords were sheathed, Hennessy settled in this vineyard country and became a grape-grower, a brandy-dis­tiller, and a cognac-bottler.

Cafe Royale

In New Orleans a certain coffee drink is often erroneously called a pousse cafe. It is in reality a Cafe Royale or Cafe Real, nothing more or less than black coffee in a demi tasse with cognac brandy floated on top.

It should not be called a chasse cafe because basic­ally it is coffee itself, and you can't chase coffee with coffee. The Cafe Royale should not be confused with that other famous New Orleans' after-dinner drink, Cafe Brulot, the recipe that follows below.

Orange Brulot

1 orange
1 small shot of cognac brandy
1 lump sugar

Take an orange and lightly slit the peel horizontally through the middle, then turn the rind back and up­ward to form a cup. Repeat with the other half of rind, reversing the process to form a base. Be care­ful not to disengage the peel from either end of the orange, and leave the stripped orange pulp intact for the center standard of your natural goblet.

In the upper part of the orange rind or cup place a lump of sugar, then pour in the pony of brandy. Set off with a match and stir while the sugar is dis­solving in the blue flame.

Preparing this natural container takes practice and deftness, and the idea of burning the brandy in the orange rind is for the sake of the flavor and oil contained in the peel, besides making a picture that charms with its novelty. The fruit of the orange is delightful to eat after the brandy has been burned and the drink quaffed.

About the Author

This author is a freelance marketing writer is based out of San Diego, CA. She specializes in fine cuisine, wine, and cocktails.
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