Brandy Cocktails
We’ve been lucky enough to collaborate with Poulton Hill Vineyard who are located right on our doorstep here in the Cotswolds. Not only do they make fabulous English wines but also super smooth English Brandy, which inspired us to create a few cocktails.
As you know we’re wax lyrical about tea as a cocktail ingredient and we also need to shout about a newly formed marriage - tea liqueur and Brandy….
Somethings are just meant to be together, like strawberries and cream, gin and tonic or tea and biscuits. There’s no way to explain it, they’re just a perfect match, which leads me to tea liqueur and brandy. For one they look very similar yet Brandy is credibly bold, fruity, with edges of spice and vanilla. Whereas tea liqueur (Camellia & Camellia Decaf tea liqueur) are delicate, sweet, caramelly, with nuances of tannins. It’s these flavours that marry seamlessly, which can be enjoyed almost naked in a glass together in our Metro-Poulton cocktail. Flavours can’t hide in this cocktail and both Brandy and tea liqueur harmonise in matrimony that we’ll be celebrating for many anniversaries to come.
Join the tea liqueur revolution and drink more tea cocktails!
Estate Fizz - Fresh and tangy, a perfect summer sipper
Invigorating and simple to make, it’s a pourer and not a shaker! It’s a bittersweet love affair, from the tart spicy qualities of grapefruit to the forgiving sweetness of the tea liqueur. The Brandy undertones are uplifted by the effervescence of soda, making for a cool, sparkly and refreshing summer sipper.
Recipe:
- 50ml Poulton Hill Brandy
- 30ml Camellia Tea Liqueur (both Camellia & Camellia Decaf work well)
- 10ml lime juice
- Pink grapefruit soda top
- Lime wedge to garnish
Glass - Highball glass
Rub the lime wedge around the rim of a highball glass. Add the Brandy and tea liqueur into the the glass and fill with ice. Top with grapefruit soda, gently stir and garnish with the lime wedge.
Try pairing an Estate Fizz with Mexican foods, cajun foods, salsas and fresh salads
Margarita on the Hill - Aromatic & sour, makes for a brandy Margarita
A Margarita without tequila….? May sound a little confusing but swapping tequila for brandy isn’t as strange as it sounds. Tequila Reposado and Anejo are usually aged in used American whiskey or bourbon barrels and occasionally in Cognac/Brandy barrels too. The tequila ageing process adds nuances of oak, vanilla and caramel which is similar to the flavour profile of Poulton Hill Brandy. Using Brandy adds an element of sophistication and refinement that magnificently partners with tea liqueur. The result is unmistakably Margarita-esque.
Recipe:
- 50ml Poulton Hill Brandy
- 30ml Camellia Decaf Tea Liqueur (both Camellia & Camellia Decaf work well)
- 20ml Freshly squeezed orange juice
- 10ml Freshly squeezed lemon juice
- 10ml Simple syrup*
- Garnish with a lemon wheel
Method:
Put all ingredients into cocktail shaker, add ice and shake until cold. Strain into a coup or margarita glass and garnish with the lemon wheel.
A Margarita on the Hill pairs very well with Mexican foods, cajun foods, salsas and curry
Metro-Poulton - An elevated twist on a Metropolitan, refreshingly simple and bold
A Metro-Poulton is much like a Martini, although stirred and not shaken, as you don’t want any ice shards spoiling this straightforward cocktail. The citrus and caramel tea notes forms a long lasting friendship that encourages and extracts a confidence from Brandy rarely seen. Personally we like to add a little sweetness but being voluntary, we suggest trying with and without, however stirring is mandatory!
Recipe:
- 50ml Poulton Hill Brandy
- 30ml Camellia Tea Liqueur (both Camellia & Camellia Decaf work well)
- 5ml Simple syrup*
Glass - Nick & Nora/coupe glass
Method:
Pour ingredients into a mixing jug and add a handful of ice. Gently stir for 30-45 seconds and strain into a chilled Nick & Nora/coupe glass.
Try pairing a Metro-Poulton with steak, cheese & cured meats, chocolate brownies & ice cream.
*Simple syrup - Combine 1 part sugar to 1 part water and gently heat in a saucepan until the sugar has dissolved. Allow to cool.
Courtney - Poulton Hill and Jason - Liqueurious
