You’re going to thank me for this, but first, the weather forecast:
Summer’s arrived then, and that means a nice, cooling, summer drink for the evening. Well, dear reader, you’ve come to the right place, because I’m going to tell you how to make the best and finest of all summer drinks. Nope, I don’t mean that Pimms stuff. Nice though it is, no man should be seen in company with a drink called “Pimms”. It’s just not on. The one I’m talking about is the exquisite brandy sour. Invented in Cyprus long ago, now seen by some as the national drink, you will never – ever – taste anything finer while you man the BBQ. Plus it’s easy to make, which is great since you’ll be pissed on a few of these babies. And don’t worry about the brandy. You can’t taste it. Here we go then:
Ingredients: A tall glass; ice; Cypriot brandy (KEO VSOP or Haggipavlu Anglias); lemon squash (preferably Cypriot); Angostura bitters; lemonade or soda water.
Mixology: A few drops of Angostura bitters go in the glass. Andreas, the head waiter at my uncle’s restaurant in Cyprus, always said 4 or 5. I prefer “a few drops” according to taste. Chuck in the ice. Two measures of brandy, one measure of lemon squash. Top up with lemonade for a sweeter drink or soda water for something more dry. Or even a dash of both if you like. Give it a stir. It should look a little like this.
Then relax and knock it back. I promise, you’ve never tasted anything like this. Watch out though, it’s knockout stuff. When I discovered my first brandy sour I kept on drinking them all evening. Then I stepped off the bar stool and my legs weren’t there. I went straight down and flat out. What an ambassador. If that sounds a little like an alcopop then that’s what it is, the original one. So take my advice, you’ll thank me for it, and so will your friends for the gorgeous drink you’ve made them, and then you can trash the furniture:http://www.youtube.com/watch?v=iP9wmFfS8r0