EN
Strong
“The Zombie”
  • INGREDIENTS
    50 ml Kapcala Distilling Brandy
    5 ml Absinthe
    15 ml Simple syrup
    4 Angostura bitter dashes
    1 Lemon zest
  • RECIPE
    1. In a cocktail shaker, add brandy, orange juice, cranberry juice, simple syrup, lemon juice, and egg white.
    2. Shake for 20 seconds, then add ice and shake again until chilled.
    3. Strain mixture into serving glass.
    4. Garnish with an orange slice and dried rose petals.
Sweet
“The Brandy Holiday Sour”
  • INGREDIENTS
    50 ml Kapcala Distilling Brandy
    5 ml Absinthe
    15 ml Simple syrup
    4 Angostura bitter dashes
    1 Lemon zest
  • RECIPE
    1. In a cocktail shaker, add brandy, orange juice, cranberry juice, simple syrup, lemon juice, and egg white.
    2. Shake for 20 seconds, then add ice and shake again until chilled.
    3. Strain mixture into serving glass.
    4. Garnish with an orange slice and dried rose petals.
Sweet
“Brandy Crusta”
  • INGREDIENTS
    1 ½ oz Kapcala Distilling Brandy
    ½ oz Maraschino Liqueur
    ¾ oz Triple Sec
    ¾ oz Lemon
    1 dash Angostura
    1 dash Peychaud’s
  • RECIPE
    1. In a cocktail shaker, add brandy, orange juice, cranberry juice, simple syrup, lemon juice, and egg white.
    2. Shake for 20 seconds, then add ice and shake again until chilled.
    3. Strain mixture into serving glass.
    4. Garnish with an orange slice and dried rose petals.
Sweet
“The brandy Daiquiri”
  • INGREDIENTS
    2 ounces Kapcala Distilling Brandy
    1 ounce lime juice
    ½ ounce grapefruit juice
    ½ ounce Maraschino liqueur
  • RECIPE
    1. In a cocktail shaker, add brandy, orange juice, cranberry juice, simple syrup, lemon juice, and egg white.
    2. Shake for 20 seconds, then add ice and shake again until chilled.
    3. Strain mixture into serving glass.
    4. Garnish with an orange slice and dried rose petals.
Strong
“Pisco Sour”
  • INGREDIENTS
    1 ½ oz Kapcala Distilling Brandy
    ½ oz Maraschino Liqueur
    ¾ oz Triple Sec
    ¾ oz Lemon
    1 dash Angostura
    1 dash Peychaud’s
  • RECIPE
    1. Combine all ingredients in shaker tin.
    2. Add a few chips of ice.
    3. Shake until ice chips are dissolved.
    4. Fill tin with ice.
    5. Shake vigorously, until tin is frosted over.
    6. Strain into chilled cocktail glass
    7. Garnish with Angostura Bitters and enjoy.
Strong
“The brandy Negroni”
  • INGREDIENTS
    2 ounces Kapcala Distilling Brandy
    1 ounce lime juice
    ½ ounce grapefruit juice
    ½ ounce Maraschino liqueur
  • RECIPE
    1. Pour Kapcala Distilling Brandy, sweet vermouth, and red bitter into a mixing glass with ice.
    2. Stir ingredients.
    3. Strain over fresh ice into rocks glass.
    4. Garnish with orange twist.
Strong
“Le Toucan”
  • INGREDIENTS
    1 ½ oz Kapcala Distilling Brandy
    ½ oz Maraschino Liqueur
    ¾ oz Triple Sec
    ¾ oz Lemon
    1 dash Angostura
    1 dash Peychaud’s
  • RECIPE
    1. Combine all ingredients in a cocktail shaker with ice.
    2. Shake vigorously to chill and combine.
    3. Strain out the ice.
    4. Shake vigorously again to create a smooth, silky texture.
    5. Finely strain the contents into a cocktail glass.
    6. Enjoy!
Strong
“The Lavender Sidecar”
  • INGREDIENTS
    2 ounces Kapcala Distilling Brandy
    1 ounce lemon juice
    ½ ounce lavender syrup (recipe follows)
    2 dashes lavender bitters
    Dehydrated lemon wheel, edible flower for garnish (optional)
  • RECIPE
    1. Pour Kapcala Distilling Brandy, sweet vermouth, and red bitter into a mixing glass with ice.
    2. Stir ingredients.
    3. Strain over fresh ice into rocks glass.
    4. Garnish with orange twist.
Sweet
“The French Riviera”
  • INGREDIENTS
    1 ½ oz Kapcala Distilling Brandy
    ½ oz Maraschino Liqueur
    ¾ oz Triple Sec
    ¾ oz Lemon
    1 dash Angostura
    1 dash Peychaud’s
  • RECIPE

    1. Combine all ingredients in a cocktail shaker with ice.
    2. Shake for approximately 30 seconds to chill and combine.
    3. Double strain into a Champagne flute.
    4. Garnish with edible flowers, if using.
Strong
“Pineapple Jungle Bird”
  • INGREDIENTS
    1.5 ounces Kapcala Distilling Brandy
    ½ ounce Aperol
    1 tablespoon pineapple marmalade
    1 ounce pineapple juice
    1 ounce lime juice
  • RECIPE
    1. Pour Kapcala Distilling Brandy, sweet vermouth, and red bitter into a mixing glass with ice.
    2. Stir ingredients.
    3. Strain over fresh ice into rocks glass.
    4. Garnish with orange twist.
Made on
Tilda