Brandy Lift
“Lift” drinks are always so fun to make for an audience – that foamy column shooting up inches over the edge of the glass without falling over never fails to amaze. Invented by Jennifer Colliau for a 2012 cocktail competition, it includes a special ingredient: honey-herbal Bénédictine liqueur, which adds a mystical complexity not usually found in this type of drink.
Though it’s called a “Brandy” Lift, you can certainly use cognac; in fact, cognac and a decent brandy are almost always interchangeable in cocktail recipes unless otherwise specified.
Ingredients
- 1½ parts Brandy or Cognac
- ½ part Sweet herbal liqueur
- ½ part Orgeat
- ½ part Heavy whipping cream
- 3 parts Sparkling water
Instructions
Shake everything but the sparkling water with ice, and strain into a narrow Collins glass. Stir the drink and slowly add half of the sparkling water; after some agitation, the froth should creep up to the top of the glass. If it doesn’t, add a little more and keep stirring.
Let it rest for 15-20 seconds, and then slowly pour in the rest of the sparkling water to lift the foam above the edge of the glass. Serve with a straw.
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Read more
- Brandy Lift recipe at Punch
Abbey Mears, Google Play Store 
