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I had a lot of good beer, several amazing lambics and a couple of very tasty cocktails during our recent trip to Europe. One night in Antwerp, Belgium, I ordered a brandy cocktail, but since there wasn’t an English menu I didn’t really know what was in it. The drink was fabulous and stiff, served on the rocks. At first it was strong, but as time passed and the mint and sugar dissolved and blended, the drink took on a really amazing flavor. Not one to shy away from an opportunity to sip brandy all afternoon in the name of “research”, I decided I’d create my own version of it.
Start by placing 1 tsp of turbinado sugar in the base of a glass or tumbler. Top with 4-6 drops of angostura bitters, 10 blueberries, and 2-3 torn mint leaves. Muddle well.
Add 2 shots of brandy and stir until sugar dissolves. Refrigerate 15 minutes to 1 hour, to allow flavors to combine. Strain the mixture over ice to remove mint and blueberry. Garnish with remaining blueberries. If you like your cocktails sweeter, top it with sprite or tonic. Enjoy!
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