Sunday, January 17, 2016


For a Spanish rocks sipper not unlike a scotch drink, the Polonaise is a sweet way to go. Sweet sherry and Catoctin Creek 1757 Virginia Brandy with its oakiness and wine flavors keep the flavors round and rich. For this recipe I made my own blackberry brandy by infusing muddled blackberries in a cup of brandy for two days. Then I strained them out and added a touch of sugar syrup. It's still a tart brandy with a rich red color. Not as sweet as storebought brandy made from real blackberries, but not as expensive either.
  • 2 oz. brandy
  • 1/2 oz. blackberry brandy (blackberry infused brandy used instead)
  • 1/2 oz. sherry (dry recommended but sweet cream used)
  • 3 dashes lemon juice
  • dash orange bitters
  • blackberry (optional)
Combine ingredients with ice in a shaker. Shake well and strain into a chilled Old Fashioned glass with fresh ice (large cubes recommended.)

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