BBaF Podcast Episode 38: Bertoux Brandy with Jeff Bell

Listen to Episode 38: Bertoux Brandy with Jeff Bell

Brandy is having a moment. Well, it’s had many moments over the years but it’s definitely having a moment again.

Brandy, a spirit created by distilling wine, dates back to the beginning of distillation. It also plays a pivotal role in American history. It was once a fundamental part of daily life during the Colonial era, was extremely popular into the 18th and 19th Centuries, and during the The Golden Age of cocktails was THE go-to spirit for crafty libations. The idea of aging whiskies in America was even inspired by brandy. The very first Bourbon in the states was put into charred oak barrels to mimic the taste the brandies coming out of France. But then Prohibition came along and the brandy industry was nearly all but destroyed in the states. And even when this current golden age of cocktails rose up, and out of favor spirits were suddenly in vogue again, it failed to totally bring brandy back to its original heyday. But with American consumption of Cognac on the rise, continued interest in classic craft cocktails, and brandy distilleries once again dotting our country, brandy is having a moment.

On the Bit by a Fox Podcast this week, our guest is veteran bartender Jeff Bell from legendary drinking den PDT in New York City. Jeff is the consulting master blender of an exciting new American born brandy called BERTOUX Brandy. It recently launched in New York and here in California where I caught up with Jeff at their recent launch party. Coming off of my visit to Cognac, this was great timing to introduce you listeners to all things brandy and prep for our Cognac series coming up soon.

This week’s featured cocktail is a Sidecar with specs from Jeff Bell

Bertoux Brandy Sidecar 
1.5 oz of Bertoux Brandy
3/4 oz of Lemon Juice
1/2 oz Cointreau
1/4 oz Simple syrup
lemon wedge, granulated white sugar

To sugar a rim on a coupe glass, swipe a lemon wedge around the top edge of the glass and then dip into a sugar filled saucer to coat the rim with sugar. Place all cocktail ingredients into an ice-filled shaker and shake until well chilled. Strain into a chilled coupe glass with sugared rim.

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