A spirit distilled from fermented fruit juice, most commonly grapes, and typically aged in oak. It encompasses a broad category including Cognac, Armagnac, and American brandy, with flavor profiles ranging from delicate and floral to rich and oaky.

A Prohibition-era trio of rye, rum, and brandy softened with grenadine and lemon, named for the smuggler's boundary and tasting as mischievously layered as its history suggests.

12 Mile Limit

Armagnac's robust, earthy character takes the sour formula beautifully -- rustic French brandy, tart lemon, and frothy egg white.

Armagnac Sour

A Victorian-era pick-me-up of cognac, orange liqueur, egg yolk, and grenadine, shaken into a plush, ruby-gold sipper that drinks somewhere between dessert and liquid breakfast.

Bosom Caresser

A postwar dessert classic of brandy, crème de cacao, and cream dusted with nutmeg, drinking like a boozy chocolate milkshake and famously name-dropped in song.

Brandy Alexander

A silkier take on the Buck family where brandy's grape warmth rounds out lemon and fiery ginger beer for a long drink that drinks like polished autumn fruit.

Brandy Buck

The original Cobbler format -- brandy over crushed ice with sugar and seasonal fruit -- America's first great wine-glass cocktail from the 1840s.

Brandy Cobbler

Brandy in the classic Collins format -- fruit and oak notes complement the lemon and soda for a dignified, long cocktail.

Brandy Collins

A 19th-century daisy built on brandy with orange liqueur, lemon, and a tint of grenadine, lengthened with soda for a fruity, amber-toned classic cooler.

Brandy Daisy

A brandy-based cousin of the gin fizz, lifting cognac with lemon and sugar and finishing long with soda for a softly fruited, gently warming cooler.

Brandy Fizz

A Victorian after-dinner classic whipping whole egg yolk with brandy and sugar, dusted with nutmeg, for a custardy, warmly spiced dessert-in-a-glass.

Brandy Flip

The original Highball — brandy and soda water over ice, served in a tall glass with a lemon twist. Before Scotch dominated the highball format, brandy was the spirit of choice for lengthening with charged water in late 19th-century saloons and clubs.

Brandy Highball

A Wisconsin supper-club staple that swaps whiskey for brandy, softening the Manhattan into a rounder, fruitier stirred drink with plush vermouth and a brandied cherry.

Brandy Manhattan

A New Orleans brunch staple shaking brandy with cream, sugar, and vanilla, topped with grated nutmeg — silky, cold, and just sweet enough to chase a morning.

Brandy Milk Punch

A brandy-based take on the Moscow Mule, the mule template applied to the original classic spirit of the pre-Prohibition era. The fruit character of brandy pairs naturally with ginger beer's warm spice.

Brandy Mule

A Wisconsin-born riff on the old fashioned built on brandy, sugar, and Angostura, muddled with orange and cherry for a soft, fruit-forward, after-dinner sipper.

Brandy Old Fashioned

A plush classic sour in which cognac's raisined warmth is brightened by lemon and sugar, garnished with orange and a Luxardo cherry for a fruit-kissed, amber finish.

Brandy Sour

The Stinger's original form -- brandy and white creme de menthe in an elegant after-dinner drink that's cooling, clean, and spirit-forward.

Brandy Stinger

A party-bowl classic stretching brandy, rum, and orange liqueur with lemon and champagne, pouring bubbly and bright with a citrus-forward, lightly boozy character made for a crowd.

Champagne Punch

A Victorian flip from Jerry Thomas's 1887 bar guide containing neither coffee nor a cocktail in the traditional sense — it gets its name from its dark color. Port, brandy, and whole egg produce a rich, custard-like drink.

Coffee Cocktail

Death & Co's multi-spirit riff on the Old Fashioned convenes bourbon, rye, brandy, and aged rum in equal measure — a bold congress of spirits unified by bitters and demerara, delivering endless layered complexity.

Conference

The heavier of the Savoy's morning-after brothers, a stirred, spirit-forward mix of brandy, Calvados, and sweet vermouth built to resurrect the hard-drinking dead.

Corpse Reviver #1

The third Corpse Reviver from the Savoy -- equal parts brandy, Calvados, and sweet vermouth in a warming, spirit-forward morning restorative.

Corpse Reviver No. 3

A colonial Philadelphia punch of light rum, brandy, and peach brandy tempered by lemon and sugar, producing a deceptively strong, fruit-tinged bowl that once floored the founding fathers.

Fish House Punch

A notoriously strong Trader Vic's tiki build layering rum, brandy, and gin over orange, lemon, and orgeat, finished with a sherry float that adds nutty depth to the haze.

Fog Cutter

Trader Vic's 1945 three-spirit tiki punch -- rum, brandy, and gin with orgeat, citrus, and a sherry float. The Fog Cutter cuts through any haze.

Fog Cutter Original

A forgotten cocktail from Harry Craddock's 1930 Savoy Cocktail Book combining brandy and sweet vermouth with a barspoon of Bénédictine. The result is silky, herbal, and deeply satisfying.

Froupe

A New Orleans brunch staple combining brandy, cream, and vanilla into a rich, frothy sipper. Descended from British punches of the 18th century, it became institutionalized at Brennan's restaurant in the French Quarter.

Milk Punch

A creamy, dessert-leaning flip that shakes brandy and ruby port with egg yolk and dusts the top with nutmeg, producing a silky, warm-spiced, vinous nightcap.

Porto Flip

The legendary Victorian hangover cure -- brandy with Worcestershire, Tabasco, and a whole egg yolk to be consumed in one gulp.

Prairie Oyster

A gilded-age classic from the Saratoga Springs racing resort era — equal parts brandy, rye, and sweet vermouth with a dash of maraschino, it is a rich, spirit-forward Manhattan-adjacent stirred cocktail with genuine depth.

Saratoga

A Trader Vic tiki classic blending rum and brandy with orange, lemon, and almond orgeat, delivering a nutty, citrusy punch often served communally over crushed ice.

Scorpion

A boozy Savoy classic blending rum, apple brandy, and cognac with a touch of absinthe for an electrifying anise finish.

Third Rail

A Savoy Cocktail Book gem pairing rum with brandy — an unusual transatlantic alliance — cut with fresh lemon and a blush of grenadine. Bright and complex, with two base spirits each contributing their own character to a surprisingly cohesive whole.

Three Miller

A forgotten Victorian-era cocktail combining dark rum, cognac, sweet vermouth, orange juice, and grenadine — it sits at the intersection of the Manhattan and the rum punch traditions, with a richness and complexity that rewards rediscovery.