L'Incandescent
Stylish Dinosaur
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- Mar 10, 2010
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Everyone I knew growing up drank it sweet, and so that's what I always did. To be honest, I've never even made it sour. In fact, when I was a kid I didn't understand why people would say "brandy old fashioned sweet" because I assumed all brand old fashioneds were sweet.
I think there are probably lots of people in Wisconsin who don't think of Korbel as anything but a brandy. I know that's how I thought of it growing up.
Do you like yours sweet or sour?
Morgenthaler had a great article on this http://www.jeffreymorgenthaler.com/2012/brandy-old-fashioned/
I made one with some pierre ferrand cognac although I hear korbel is the brandy of choice. I don't think the cognac stands up well to the fruit, bitters, and sugar. It's already fruity and sweet and it's too light to require chill and more dilution. I think if you made with a high proof brandy like a cask strength or something it could be much better.
Everyone I knew growing up drank it sweet, and so that's what I always did. To be honest, I've never even made it sour. In fact, when I was a kid I didn't understand why people would say "brandy old fashioned sweet" because I assumed all brand old fashioneds were sweet.
I think there are probably lots of people in Wisconsin who don't think of Korbel as anything but a brandy. I know that's how I thought of it growing up.