I continue on my bizarrely Wisconsinite struggle to define my ideal Cognac/Brandy. I’ve discarded some early predilections (Korbel VSOP, E&J, etc.) and tried to move things a bit more cosmopolitan. I can’t say my early flirtations with California Brandies have been entirely successful. Germain-Robin’s alembic brandy seeming a bit tedious after drinking a whole bottle. The French. There’s some sort of French Chortling sound here. Oh, the French. I do like Pierre Ferrand Cognac and Cerbois Armangac. Ah, but the exchange rate. It seems like they go up $5 every month!
So here we are today.
Osocalis have been distilling brandy for about 10 years. They released their first brandy in 2006. I’m just getting around to tasting it now, and it is pretty darn OK. I’m no expert, but I like that there is a bit of the flavor of the wine in the spirit. It’s a bit tart and, well, winey. Definitely on the young and feisty side, which is OK by me.
To get around to Savoy Cocktails…
The Yolk of 1 Egg.
1 Port-wine Glass Milk. (2 oz Half and Half)
1/4 Orange Curacao. (1/4 oz Luxardo Triplum)
3/4 Brandy. (1 1/2 oz Osocalis Brandy)
Shake well and strain into medium size glass, with nutmeg on top.
I’m not normally a big milk cocktail fan, but I liked, and finished, this.
I guess if it were Scotch instead of Brandy, it would be “Auld Man’s Milk”. Thanks! Old man eje says, “Lovely and perfect.”
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.