Brandy

Bring in the cheer with this ruby red drink made with apple brandy, hot cider, cranberry, and plenty of warm spice.

Legendary chef James Beard created this version of the British classic for Gourmet’s 1963 holiday issue. Six decades later, it’s still inspiring fans.

This easy orange marmalade recipe requires no obscure equipment and is bound to impress.

Consider this citrusy sidecar cocktail recipe a friendly reminder to stock up on cognac.

There’s no meat in this pie, just rich spices, sweet fruit, and centuries of history, all wrapped up in a buttery crust.

With three layers of chocolate sponge cake, a spiked sour cherry filling, and whipped cream frosting, this German classic is bound to impress.

With lemon juice, gin, and sparkling wine, the French 75 makes any cocktail hour feel like a special occasion.

Named for the French Quarter of New Orleans, this classic cocktail is complex and boozy. It’s made with rye whiskey, cognac, sweet vermouth, and Bénédictine, an herbal liqueur that's sweetened with a touch of honey.

A refreshing tiramisu-inspired granita, topped with whipped mascarpone and cocoa. 

The Jersey Lightning is so easy and so excellent. Whatever you call it, a manhattan simply made with apple brandy is a wonderful thing.

A touch of coffee balances the flavor of this modern spin on eggnog.

Creamy, boozy eggnog is a classic Christmas drink; flavorful brandy and rum give the frothy drink a good kick.

The bright cherry flavor of kirsch gives this spiced holiday drink a fruity kick.

This fruitcake-like dessert is finished with generous dose of dark rum.

This is a perfect sipper for a warm day. The boozy sour is tempered by lots of ice and brightened by tart and tender raspberry.

This easy crepe recipe calls for brandy, but you can substitute any flavorful spirit or liqueur to customize it to your tastes and pantry.

A classic Southern cake, after winning first prize at the county fair in Columbus, Georgia, Lane Cake also earned the name “Prize Cake.” 

One of the oldest and most perfect of three-ingredient cocktails, the Japanese Cocktail first saw print in 1862 but remains stubbornly unknown and underappreciated.

Mince pies, basically rich tarts filled with dried fruits and spices soaked in alcohol, were once a status symbol because only the rich could afford these delicacies. The combination of fruits and spices is often diverse, but raisins, currants, and candied lemon, citron, and/or orange peel are standard. Some old recipes also contain prunes, dates, figs, or candied ginger. Spices are usually cinnamon, cloves, mace, and nutmeg. There is always grated apple or pear and sometimes also lemon or orang.…

Classically French, prune‐Armagnac ice cream is one of the most graceful ways to serve a prune. Whereas most fruits become hard and icy when frozen, these prunes remain chewy and soft.