SB’s 12 Drinks of Christmas – Bardinet brandy
It’s the second instalment of The Spirits Business‘ 12 Drinks of Christmas countdown, and we have already graduated to mince pies for breakfast and a splash of brandy in our evening hot chocolate… Bardinet, to be precise.
Crafted in France, Bardinet is one of the UK’s best-selling brandies, known for its rich, mellow taste, with notes of fresh fruit and a long oaky finish, thanks to being slowly matured in oak casks just outside of Bordeaux.
Once again for the festive season, Bardinet has released a one-litre bottle design that takes inspiration from the colour and brilliance of the many end-of-year festivals celebrated across the world. With eye-catching gold and red patterns, it’s the perfect pack for gifting and adding a touch of seasonal sparkle to any celebration or drinks trolly.
And this year, to tie in with the bottle, the brand has unveiled a selection of warming winter serves, each specially crafted by Bardinet’s leading mixologist.
The limited edition one-litre Bardinet VSOP Brandy is bottled at 36% ABV and available in the UK now for £22.50 (US$30).
Bardinet VSOP took home a Gold medal in The Brandy Masters 2023, and the award-winning spirit can be enjoyed neat or on ice, as well as in these festive cocktails.
Looking for more festive recipes? You’ll find the first of SB‘s 12 Drinks of Christmas here.
How to drink it
Jingle Mule
Ingredients:
- 30ml Bardinet Brandy VSOP
- 20ml Crème de mûre (blackberry liqueur)
- 2 tsp Cherry preserve (not jam)
- 20ml Lemon juice
- Top with ginger beer
- Garnish: Fresh cherries
Method: In a copper mug, add first the preserve, then the lemon juice. Stir to dissolve the preserve into a syrup. Add the other ingredients and ice cubes. Top with ginger beer and garnish with fresh cherries.
Mince Pie
Ingredients:
- 40ml Bardinet Brandy VSOP
- 50ml Cranberry juice
- 15ml Amaretto liqueur
- 10ml Cinnamon syrup
- 10ml Lemon juice
- Garnish: Almond flakes and icing sugar
Method: Add all ingredients in a shaker, shake then double strain into a highball glass with ice. Garnish with almond flakes and a sprinkle of icing sugar.
Fireside Marmalade
Ingredients:
- 40ml Bardinet Brandy VSOP
- 1 tsp Orange marmalade
- 20ml Earl Grey tea
- 20ml Simple syrup
- 20ml Lemon juice
- Garnish: Orange zest
Method: Add all ingredients into a shaker, shake then double strain, and pour into a coupe glass. Garnish with orange zest on side of glass.
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