Cocktails
Hot Apple Toddy
2 bottles Ambix Spirits Pommeau
1 bottle Ambix Spirits Founder’s Apple Brandy
Cinnamon Stick
2 oz orange juice
Combine and heat pommeau, brandy, and cinnamon stick on stove to ~160 F. Remove heat, add orange juice and serve.
An excellent and easy winter holiday party treat that serves 12 people or can be scaled down for a cozy evening by the fire. The vibrant Gravenstein pommeau balances with the baking spice notes of the brandy to create a balanced and warming treat for a cold evening.
History: The original hot toddy was made by adding hot water, lemon, and honey to whisky and can be traced back Scotland in the late 1700’s. It quickly became popular through the British colonies and adapted to local tastes. In the US it was, of course, adapted to apples and was very popular throughout the 1800’s. Many American recipes were based on a combination of apple brandy and hot water poured over a whole baked apple.
Jack Rose
2 oz Ambix Pacific Alchemy Brandy
3/4 oz lemon juice
1/2 oz grenadine
Lemon twist for garnish
Combine brandy, lemon juice and grenadine in shaker. Add ice and shake. Strain to a chilled coupe and garnish with lemon twist.
A classic and refreshing sour with a beautiful pink hue that highlights the fruit forward apple and pear flavors of the Pacific Alchemy. To make your own grenadine simply combine 1 cup of pomegranate juice with 1 cup of sugar and then bring to simmer and let cool. Store in a refrigerator. Pro-tip: if you add a splash of vodka to the grenadine it will keep for months.
History: The drink originated in New Jersey or New York in the 1890’s and was historically made with applejack, which was made by freeze concentrating (“jacking”) apple cider. More recently, it has been adapted to apple brandy. The Jack Rose was quite popular in the 1920’s and 1930’s and was listed as one of 6 basic cocktails that everyone should know in David Embury’s classic The Fine Art of Mixing Drinks.
Perroir
1.5 oz Ambix Spirits Poire
1/2 oz chardonnay / almond simple syrup
3/4 oz dry vermouth
Sparkling water
Stir brandy, simple syrup and vermouth with ice. Strain into a champagne flute then top with sparkling water to taste.
To make the Simple Syrup bring 1 cup chardonnay and 1 cup sugar to a simmer, turn off heat and add 1/4 cup sliced almonds, a small piece of lemon zest and a bay leaf. Cool then strain.
The perroir enhances the pear notes with the flavors of the chardonnay and earth notes with almonds. With the simple syrup, the cocktail has a touch of sweetness and is a perfect complement for rich proteins.
Credit: Adam Goldberg
Sebastopol Derby
8 mint leaves plus garnish
2.5 oz Ambix Founders Reserve Brandy
1 teaspoon sugar
Muddle the mint with the sugar in the bottom of a tall or julep glass. Add brandy, then top with crushed ice gently stir to cool. Garnish with a sprig of mint.
Widow’s Kiss
2 oz Ambix Spirits Founders Reserve Brandy
½ oz yellow chartreuse
½ oz Benedictine
2 dashes Angostura bitters
Maraschino cherry for garnish
Stir brandy, chartreuse, Benedictine, and bitters in a container filled with ice until well-chilled. Strain into a chilled cocktail glass. Garnish with a cherry and enjoy!