Grape brandy comes by different names around the world. In France it's cognac, in Peru it's pisco, and in America it's just called grape brandy. There are differences, of course. Grape brandy is always aged in barrels for cognac, never aged for Peruvian pisco, and usually aged in America.
Today's recipe calls for an aged American brandy, a second fruit, some lemon juice, and (most importantly) cinnamon syrup. To me the drink tastes like fall, combining orchard flavors with Christmassy cinnamon. It's simple and versatile- as you'll see I've added some suggestions for substitutions on most of the ingredients.
This cocktail would also make a delicious punch for Thanksgiving with added dry champagne.
Adapted From a Recipe By Darren Crawford
2 fl. oz. Germain-Robin Craft-Method Brandy (You can substitute cognac for the American brandy. Make it VSOP or better.)
.5 fl. oz. Apricot or Peach Liqueur (I used pear liqueur and it was fabulous.)
.5 fl. oz. Cinnamon Syrup (You can find often find this in the coffee syrups section of the store.)
.75 fl. oz. Lemon Juice
Shake all ingredients with ice and strain into a cocktail glass.