Brandy Baklava Cocktail
- 3 Ounces half-and-half
- 1 Tablespoon honey
- 3/4 Ounces hazelnut liqueur
- 1 Ounce brandy
- 3-4 drops of orange water
- 1 pinch cinnamon, additional for garnish
- 1 Tablespoon crushed pistachios
On a small saucer, drizzle a thin layer of honey; spread the crushed nuts on a second saucer. Turning the martini glass upside down into the saucer with honey, lightly coat the rim. Next, dip the honey-rimmed glass into the nuts to coat the edge of the glass. Set aside.
Fill a shaker with ice, add the first 6 ingredients and shake vigorously to chill and combine thoroughly. Strain the drink into martini glass and sprinkle a pinch of cinnamon on top.
Calories Per Serving391
Folate equivalent (total)10µg3%
Baklava is the quintessential Greek dessert. Who can resist the layers of delicate, buttered phyllo dough filled with cinnamon and walnuts? Its richness is further enhanced and sweetened with the drizzle of honey, cinnamon, and citrus-flavored syrup.
Baklava is served at most Greek weddings and holidays.
- Tahini Baklava
- Tasty and Aromatic Baklava 2
- Baklava Saralia 6
- Grandma`s Baklava 2
- Biscuit Baklava 2
- Easy Homemade Baklava
- Puff Pastry Baklava
- My Christmas Baklava 9
- Sweet and Juicy Baklava 2
Chicago Cocktail Recipe
This Chicago cocktail is named for the city of Chicago. A brandy based drink.
- 2 oz brandy
- .25 oz triple sec
- dash of aromatic bitters
- 1 oz Champagne
- lemon slice for garnish
- Combine brandy, triple sec and bitters with ice in a shaker.
- Shake and strain into coupe.
- Top with Champagne.
- Garnish with lemon peel or slice.
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How to make it
This is simplicity itself. Just a case of melting your butter first then layering up the filo pastry with butter in between each sheet.
Smothering the base with your other ingredients and then carrying on with the rest of the layers and finishing off with more butter. Wasn’t it Julia Child who once said that you just cannot have enough butter? Well, she was right!
It’s important to cut the baklava into slices before baking it as otherwise, you will get into a right mess when you try to slice all that flaking crisp pastry once its cooked.
I made a spiced orange syrup to pour over my baked Christmas baklava and then finished the whole thing off with a dusting of icing sugar.
Too much sugar? Never! In my defence, I am looking on this last sprinkling of sugar as festive snow and what could be better than a white Christmas.
Get the full recipe below this post.
20 Best Sour Cocktails to Try
Sour cocktails are one of the oldest cocktail families: and for good reason! The sweet tart flavor is simply timeless: it doesn’t matter what decade you live in! What’s a sour? It’s a mixed drink made of liquor, citrus, and sweetener. You might be surprised by the familiar names of cocktails that are part of the sour family. The Margarita! The Cosmo! Sours are near and dear to Alex and me: they are my favorite family of drinks, so we’ve set out on a quest to try them all.
Here are the basic the elements of a sour cocktail:
- Liquor: Sours can be made with just about any spirit: whiskey, vodka, gin, tequila, and brandy.
- Citrus (the “sour”): Usually you’ll see lemon juice or lime juice, but some variations have grapefruit or orange.
- Sweetener:Simple syrup or orange liqueur like Cointreau or triple sec (which contain sugar) are the common sweeteners.
- Egg white: (optional): Often you’ll see classic 1920’s style sour drinks topped with an egg white foam. This gives the drink a creamy, rich texture and frothy topping, like in the Boston Sour or Gin Fizz.
As you can imagine, there are endless variations on the sour. Below we’ve listed the 3 most popular sour cocktails, then listed the rest organized by type of liquor.
The Campari cocktail is one of the best drinks to feature the distinctive Italian aperitif in all its glory. It's an excellent choice to serve before dinner.
This recipe is among the most Campari-forward cocktails you can mix up because the aperitif's bitter flavor dominates the drink. Vodka is added as a backup for a bit of unflavored dilution, while the bitters are a nice accent that helps maintain the drink's balance.
Served at just over 2 ounces, the Campari cocktail is an incredibly small drink. It isn't the type of cocktail that most people will want to drink for an extended period of time. Instead, it's designed to be a short, elegant sipper that stimulates the digestive system before eating. It fulfills its purpose as an aperitif perfectly.
This drink can catch people by surprise. While you may not thoroughly enjoy the Campari cocktail the first time you taste it, give it another try because it really is fascinating. With a little time and dedication, you can develop a palate for it, and this cocktail may even become a new favorite.
Millionaire Cocktail No. 1
It really is hard to beat the style of the classic cocktails. Many have been around for a century or more, and they continue to tantalize our taste buds. The Millionaire Cocktail No. 1 is one of those, and it holds a timeless taste.
This recipe features a trio of liquors, and you'll fall in love with how they come together. You'll need sloe gin, apricot brandy, and rum. To be authentic, it should be Jamaican rum. Those are accented with dashes of grenadine and lime, and the result is magnificent.
Results - Brandy cocktails
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Brandy Baklava Cocktail - Recipes
BAKLAVA WITH DRIED APRICOTS
A sweet twist on the traditional baklava, with a brandy bite.
1 1/2 pounds dried apricots
1 cup brandy
1 cup water
1 1-pound box Athens/Apollo fillo pastry
3 sticks butter, melted
6 cups syrup
1 cup thick Krinos Greek yogurt (optional)
NOTE: Follow syrup preparation instructions below.
Open the apricots into two halves (like a figure eight). Place in a medium bowl and pour in the brandy and water. Let the apricots steep for one hour, then drain.
Brush an 18&rdquo x 12&rdquo shallow baking pan with melted butter. Spread 8 sheets of fillo on bottom, brushing each with melted butter. Spread half the apricots evenly over the fillo. Top with 5-6 more sheets, brushing each with melted butter. Spread the remaining apricots over the fillo, and top with 7-8 more sheets, brushing each with butter. Score into rectangular or diamond shaped pieces and bake in a low oven (325ºF) for 1 1/2 to 2 hours, until golden and crisp.
Make syrup and let cool before pouring over pastry. Let stand for 2-3 hours and serve with a dollop of strained Greek yogurt on each piece.
SYRUP: Basic syrup recipe for baklava, galaktoboureko and melomakarona.
- 4 cups sugar
- 4 cups water
- 2 Tablespoon fresh lemon juice
- 1 cinnamon stick
Combine the sugar and water in a saucepan and heat over medium heat. As soon as the sugar dissolves, add the lemon juice and the cinnamon stick. Bring syrup to a boil, reduce heat and simmer for 10 minutes. Let the syrup cool completely before pouring over pastry. Yields: 6-7 cups.