How To Properly Drink Brandy Neat Vs On The Rocks

Knowing how the experts enjoy spirits to maximum effect is a great way for home mixologists to get their bearings when it comes to appreciating liquor. José María Dondé, beverage manager and head mixologist at The Bedford Stone Street in New York City, recently spoke with Foodie regarding the best way to sip brandy. There's a difference between Cognac and brandy, but that might be as far as many hobbyists get in terms of specific knowledge. Furthermore, brandy has something of an image problem in the United States, with many younger consumers holding an unfair perception that it's stodgy or irrelevant.

José María is keen to educate drinkers on the right way to appreciate this underutilized spirit, as well as introduce them to the essential brandy cocktails that ought to be in their repertoires. As to the former, he insists that neat is the way to go: "in a tasting glass or a [s]herry glass at room temperature," as a matter of fact. "Always let the spirit breathe for a moment as it needs time to open up," he advises further. Only once you have learned to appreciate the nuances of brandy all by itself should you try adding ice, José María notes.

"I think tasting [brandy] neat for the first time is ideal. After that, you can add ice or mix it," José María insists. Given that we know ice can sometimes dramatically impact the flavor of a beverage, it's not surprising that it can change the way you perceive brandy. The tasting notes of brandy vary widely, given the fact that it can be made from a vast variety of fruit, like apples, plums, apricots, pears, or even cherries. Almost all brandy is sweet and mellows out to add flavors of caramel or vanilla as it ages. Pouring brandy over ice tends to tame the alcohol vapors, making the delicate perfume of the drink more pronounced. However, melting ice can dilute a drink, so consider that as you pour.

If you feel ready to mix it up with brandy, José María's brandy cocktail of choice is a Vieux Carré, which he calls "an amazing drink." The name is French for "old square" and refers to the French Quarter in New Orleans. It's anything but old and dusty, however. The recipe combines brandy or cognac with rye whiskey and vermouth alongside bitters and Benedictine, a French herbal liqueur. Telling different whiskies apart is a skill unto itself, but the rye in the Vieux Carré adds tremendous complexity to the drink, playing beautifully with the brandy in a cocktail that is alternately peppery, sweet, and very, very strong ... perfect for batching at a party.