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Whip shake with a handful of crushed/pebble ice and dump into a chilled snifter. Fill with crushed/pebble ice. Garnish with grated nutmeg, a lemon wheel, and pineapple fronds and serve with a straw.

Notes

"They say, 'Brandy, fetch another round.'
She serves them whiskey and wine."

History

I had the kind of dumb idea to make a tiki drink inspired by "Brandy (You're a Fine Girl)" by Looking Glass. I am not aware of another tiki drink that has red wine as the main ingredient, but it works surprisingly well. With its emphasis on red wine, citrus, and spice, the drink almost tastes like a tropical mulled wine.

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From the Knowledge Vault

On the ’Rack

The Curious History of an Early Spirit

It went like this, but wasn’t. Some four thousand years ago in Mespotamia, the perfumers at the court of King Zimrilim created a technique to separate the essential oils of precious woods and flowers from the woods and flowers themselves in order to embalm their dead. Originally, this probably involved soaking flower petals in warm water and capturing the fragrant oils that rose to the surface. What they called this method is lost, but other cultures refined their work into the art and science now known as distillation.

Many ancient scientists ran up against this phenomenon. In the fourth century BCE, Aristotle realized that seawater could be made drinkable by distillation, and that the process could be applied to wine and other liquids, though there is no record of his actually distilling wine. To the ancient Egyptians, Romans and Greeks, distillation must have seemed like magic, and their knowledge was guarded from unknowing eyes.

A major advancement in distilling came between the 3^rd and 4^th century CE with the invention of the alembic (from the Greek ambix – a cup, typically made of glass) by Zosimos of Panopolis, an Egyptian. Having two vessels, one with the liquid to be distilled and one to catch condensed vapors with a tube running between them gave much more control and finesse to this delicate process. With a few modifications, this device is now known as a pot still.

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Recent Additions

Pauline — Light rum, Orange bitters, Lemon juice, Rich simple syrup 2:1, Salt Solution
Aztec Death Whistle — Mezcal, Ancho Reyes chile liqueur, Orange liqueur, Fernet Branca, Orange peel
Bid Farewell — Bourbon, Fernet Branca, Allspice Dram, Bitters, Vanilla syrup
Live Wire — Vodka, Drambuie, Coffee liqueur, Lemon juice, Espresso, Lemon
Capri — Aperol, Luxardo Bitter Bianco, Soda water, Pineapple juice, Lime juice, Mint

Recent Discussion

Re Smoke and Mirrors (Alex Day), 1 day ago danoman89 commented:
made by nitro-muddling the mint
Re Aztec Death Whistle, 4 days ago stirred commented:
Fierce. Enjoyed it, but next time will try with 1/2 oz. Ancho Reyes.
Re B.C.M., 1 week ago Brooks.todd@gm… commented:
Used cherry bark vanilla bitter cube instead of plum bitter! Great!
Re Mayor's Lament, 1 week ago noksagt commented:
Thanks for pointing that out. I think it is very likely that Fred's version lacked the orange bitters (his tasting notes are congruent with his two-version recipe). I know the one I made lacked them, so made it again. Delicious.
Re Sacred Kiss (Improved), 1 week ago Shawn C commented:
Curated ingredients to match those in Ginny Landt's recipe (generic mezcal and maraschino, and Bitter Truth Violet.) I had to rework the KC Bitter Truth ingredient for their violet liqueur as it was not working--changed to fit the same form as other creme de violette brands. Note that the Crafted Pour link might not work, it was giving a message about the content being hidden; however a Google search will locate it and pull the page up properly--even though the URL is *exactly* the same as in the KC link. I even did a copy/paste/save in the recipe just in case something was missing, but when I click it in KC or enter it directly in the browser, I get the same message about it being hidden.