Brandy sour
A cocktail originating from Cyprus
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The Brandy Sour is a cocktail that originated in Cyprus and is considered a national drink of the island. It is a refreshing beverage that combines the flavors of brandy, lemon juice, and soda water, often garnished with a slice of lemon and a cherry. The drink is known for its balance of sweet and sour flavors, making it a popular choice in the warm Mediterranean climate.
History[edit | edit source]
The Brandy Sour was created in the late 1930s at the Forest Park Hotel in Platres, a mountain resort in Cyprus. It was developed as a way to provide a cocktail that could be consumed discreetly by the then King Farouk of Egypt, who was a frequent visitor to the island. The drink was designed to resemble iced tea, allowing the king to enjoy his beverage without drawing attention.
Ingredients[edit | edit source]
The traditional recipe for a Brandy Sour includes the following ingredients:
- 50 ml of Cypriot brandy
- 25 ml of freshly squeezed lemon juice
- 2 dashes of Angostura bitters
- 1 teaspoon of sugar
- Soda water to top up
- Ice cubes
- Lemon slice and cherry for garnish
Preparation[edit | edit source]
To prepare a Brandy Sour, follow these steps: 1. Fill a shaker with ice cubes. 2. Add the brandy, lemon juice, sugar, and Angostura bitters. 3. Shake well until the mixture is chilled. 4. Strain the mixture into a glass filled with ice. 5. Top up with soda water. 6. Garnish with a slice of lemon and a cherry.
Variations[edit | edit source]
While the classic Brandy Sour recipe is widely enjoyed, there are several variations that incorporate different ingredients to suit personal tastes. Some variations include the addition of orange juice or the use of different types of bitters. The sweetness can also be adjusted by varying the amount of sugar or using simple syrup.
Cultural Significance[edit | edit source]
The Brandy Sour holds a special place in Cypriot culture, often associated with hospitality and celebration. It is commonly served at social gatherings and is a staple in many local bars and restaurants. The drink's popularity has spread beyond Cyprus, and it is now enjoyed in various parts of the world.
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