Cory Morris's Fall-Spiced Spanish Brandy

Apple-Cranberry Fall-Spiced Spanish Brandy with Pimms

Served neat, up with apple cider or as a hot toddy.
  • 1½ ounces infused brandy (recipe follows)
  • ½ ounce Pimms
  • ½ ounce Depaz cane syrup
  • 4 dashes of housemade bitters
  • 3 ounces Crispin cider
  • Lemon twist to garnish

In a rocks glass, combine infused brandy, Pimms, and cane syrup. Shake over ice. Double strain into a Martini glass. Top off with cider. Add 4 dashes of housemade bitters. Garnish with a lemon twist.

For infused brandy:

  • 5 bottles Torres Spanish brandy (10 year)
  • 6 red delicious apples, cut into quarters
  • 1 quart fresh cranberries
  • 3 cinnamon sticks
  • 3 whole nutmegs
  • 1 tablespoon whole cloves
  • 3 star anise

In a large container, pour 5 bottles of brandy. Cut apples into wedges and gently add them to the container. In a saucepan, heat the cranberries with a small amount of simple syrup. After the cranberries are cooked down, add to the container with brandy. Toast cinnamon, nutmeg, cloves, and anise in a large pan and gently add to the brandy mix. Place a lid on the container and refrigerate for at least 3 days. Once the ingredients are infused, strain the brandy through a fine chinois to purify the liquid.

Cory Morris

Mercat a la Planxa