Easy Apple Brandy co*cktail Recipe — Sugar & Cloth (2024)

FAQs

Easy Apple Brandy co*cktail Recipe — Sugar & Cloth? ›

Making apple brandy requires one to round up a fair amount of fruit. Using a rule of thumb, 16 pounds of apples will yield about 1 gallon of cider.

Making apple brandy requires one to round up a fair amount of fruit. Using a rule of thumb, 16 pounds of apples will yield about 1 gallon of cider.

Aged apple brandy is made by fermenting fresh apples into a hard cider, which is then distilled. Post distillation, the spirit is aged in oak barrels. The flavor profile is relative to the apple varieties used, type of oak and maturation period.

The Key Differences Between Applejack and Apple Brandy

Apple brandies are made worldwide by distilling the juice or pulp of apples, whereas applejack is a distinctly American iteration that was historically distilled by freezing apple cider but is now most commonly distilled in copper or chamber stills.

Add the bitters, orange slices, cherries and sugar cube to an Old Fashioned glass and muddle to combine. Add ice to fill the glass, then add the brandy. Top with the 7UP, Sprite or club soda, and stir to chill. Garnish with a skewered cherry and an orange slice.

Its high alcohol level keeps bacteria from growing in the liquor and protects its integrity when stored in a cool and dark environment. Open brandy won't go bad but it will lose its potency and flavor complexity within 6 months to 2 years of the seal being broken.

For those looking for an intense experience, drinking brandy neat is definitely the way to go. All you need is a tulip-shaped glass, pour the brandy in and savour the flavour. If you prefer your brandy with a bit of dilution, try serving it on the rocks – simply pour over small cubes of ice or an ice ball and sip away.

With its harmonious marriage of baked apple flavors and spiced wood notes, Laird's Straight Apple Brandy Bottled in Bond exhibits the traditional, authentic expression of apple brandy. Great for sipping and demanded by the best bartenders worldwide, for use in both classic and modern co*cktails.

FD-3 is suitable for any kind of fruit distillate, and is excellent for traditional European-style fruit or grape brandies, schnapps, and slivovitz. Enological strains from Vason are an excellent addition to the fruit distiller's toolkit when working with many kinds of fruit, and wine grapes in particular.

What is apple brandy called? ›

The most common Apple Brandy is called Calvados, which is the Normandy region of France where the liquor originated. Calvados is typically made with cider apples, but it can also be made with pears grown in the same region.

Apple and grape brandies are often aged in wood (typically oak), which imparts an amber hue. Cognac is aged in French oak, most often from a specific forest in France (Limousin). The procurement and processing of this specific oak is in and of itself a special art, science and craft.

When aged in oak for just a year or two, or not at all, American apple brandies taste like an apple in a glass, bursting at the seams with fresh, juicy, fruity flavors. Older apple brandies, with a decade or more of maturation, achieve more whisky-like flavors of rich oak spice, clove, and vanilla.

U.S. drinkers, however, might be most familiar with applejack, an American-born apple brandy that originated in the late 1600s. One early distiller was Scottish immigrant William Laird, who settled in Monmouth County, New Jersey, and began to produce his own applejack in 1698.

Enough fruit to somewhat fill a gallon jar, (cherries, apricots, crabapples, etc.). Place fruit, any kind, into glass jar -- pits and all, just cut off the yucky parts. Add sugar and vodka. Set on your kitchen counter and flip it every day for three months.

One part fruit juice to two parts water and 2.5- 3 pounds of cane sugar per gallon of mash. Select only good, ripe fruit. Cut out any soft spots, and don't use any with mold on it. The more ripe and better tasting the fruit, the better the wine, the better the brandy.

3 quarts of your choice of seasonal fruits: apples, apricots, blueberries, cherries, grapes, pears, peaches, plums, and more.

A gallon of apple cider uses about 36 apples. If, on average, three apples weigh a pound, about how many pounds of apples are needed to make a gallon of apple cider? Answer: Twelve (12) pounds of apples are needed for a gallon of cider.