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The Woodsman - An Apple Brandy and Ginger Cocktail

Photo: The Woodsman

Brandy Cocktails

Brandy and Cognac cocktails make us think so much of classic craft cocktails. They can be very boozy, very traditional, but also very nontraditional.

Brandy and Cognac are fun liquors to use in many drinks, and can vary in flavor and taste. The base for these liquors are distilled wine, and as such are usually made in regions near where wine is made, such as France or Northern California.

We love the Woodsman, a combo of applejack and maple, perfect for fall. Or, our homemade brandied cherries, which go in so many of our craft cocktails!

Thanksgiving Champagne Cocktail

An easy to make cocktail, that is easier to make into a large punch for a crowd, too! This Thanksgiving Champagne Cocktail is full of fall and winter flavors.   Well, we couldn’t let you have Thanksgiving without a Thanksgiving cocktail, could we? This Thanksgiving Champagne Cocktail the perfect drink to sip for pre-dinner, during …

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Brandied Chocolate Manhattan – A Whiskey Cocktail

A chocolate version of a classic Manhattan recipe with our brandied cherries.   We always are fans of the classic cocktails, and the classic Manhattan was invented in the 1870s at the Manhattan Club in New York. This chocolate Manhattan is typical of the cocktails from this period that were plenty boozy and not overly …

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How to Make Slow Cooker Mulled Wine with Cranberry Wine

This delicious cranberry wine is a slow cooker mulled wine. It’s an easy and quick cocktail for the holidays, or all winter long!   If you’ve been following this blog for awhile, you already know that we are huge fans of serving big batch cocktails for holiday gatherings! Mulled wine is another great choice as …

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How to Make Orgeat Syrup and What to Do With It?

This homemade orgeat syrup recipe is easy to make, and perfect for some fun cocktails, drinks and even coffee!   Orgeat (It’s pronounced “or-zsa” kinda like Zsa Zsa Gabor, so it’s or-zsa-zsa, LOL!) and is kind of like liquid marzipan. Now that we have that out of the way, let’s get on with this recipe …

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