To complement Janine’s Apéro tips, French mixologist Arnaud Volte from The London EDITION Hotel has created some delicious, easy to make Bardinet Brandy cocktails – from simple spritzes to warming spiced festive serves.
He said:’It’s common for people to think of brandy as an after dinner treat, but I think it’s time to change perceptions. Bardinet brandy is a versatile, delicious spirit that deserves a place of honour on your pre dinner’aperitif’ drinks menu this season, and it pairs really well with a whole host of food options.’Find the Apero tips here.
Bardinet Pomme Canelle
Apple and cinnamon are really festive flavours that match well with the vanilla and dried fruits notes of Bardinet Brandy.
35ml Bardinet Brandy
15ml lemon juice
15ml cinnamon syrup
20ml clear apple juice
Soda water
To make cinnamon syrup:
Mix 100gm water, 100gm caster sugar and 2 cinnamon sticks In a pan, heat up the water and sugar until the sugar is dissolved. Cut and add the sticks, infuse for 10/15 mins. Cool and strain.
Mix all the ingredients in a wine glass and top with soda water. Garnish with a slice of lemon wedge and a cinnamon stick.
Bardinet Christmas Stocking
Orange liqueur tastes amazing when paired with brandy. And because it’s Christmas, the bubbles come from a Brut champagne, highlighting the grape notes from the spirit.
35ml Bardinet Brandy
10ml orange liqueur such as Cointreau
5ml caramel syrup (such as Monin)
Very cold Champagne
Stir ingredients (except champagne) for 10 seconds with some ice and strain in to a champagne flute. Top with the champagne.
Bardinet Bordeaux Afternoon
Bardinet is made near Bordeaux and these flavours are really common to the area. This works well for a winter cocktail but also in summer. The fruitiness of the strawberry tastes delicious with the grape notes in the Bardinet Brandy and the Chardonnay
35ml Bardinet Brandy
1 teaspoon of strawberry jam
10ml Chardonnay
15ml lemon juice
2 dashes of Angostura bitters
Soda water
Add all ingredients into a shaker (apart from the soda water), shake and strain it into a highball glass. Top with soda water and garnish with mint.
Bardinet & Ginger
Mix 50ml Bardinet Brandy with ginger ale in a highball glass.
Garnish with a sprig of rosemary.
Bardinet&T
The combination of brandy and tea works well here, either chilled or as a warming winter serve.
To serve chilled:
50ml Bardinet
Top with cold Dark Grey tea (such as Earl grey or Lapsang Souchon). Serve over ice in a highball glass, with a slice of lemon.
To serve warm:
35ml Bardinet Brandy
150ml hot dark grey tea
15ml lemon juice
1 generous teaspoon of runny honey
Serve in a glass mug with lemon zest and a cinnamon stick.