Brandy Sour
The Brandy Sour: Cyprus's Royal Cocktail Disguised as Iced Tea
The Cypriot brandy sour style was developed following the introduction of the first blended brandy made on Cyprus by the Haggipavlu family in the early 1930s Wikipedia. The cocktail is said to have been developed by barman Mr. Sourmelis at the Forest Park Hotel in the hill-resort of Plátres for the young King Farouk of Egypt, who often stayed at the hotel during his frequent visits to the island Wikipedia.
The brandy sour was supposedly introduced as an alcoholic substitute for iced tea, as a way of disguising the Muslim monarch's preference for Western-style cocktails Wikipedia. The drink needed to look innocent while allowing the king to enjoy his favorite Cypriot brandy.
The Cypriot version is distinct from standard brandy sours made elsewhere. Cyprus produces distinctive yellow-green colored bitter lemons, which are used locally to produce a bitter-sweet lemon cordial that forms the sour and bitter base for the brandy sour cocktail Wikipedia. Cypriot brandy is typically less strongly flavored than cognac or armagnac and most brands have a caramel-biased aftertaste balance Wikipedia.
The cocktail spread from Plátres to other hotels and bars across Cyprus, eventually becoming the island's most popular drink and unofficial national cocktail, distinguished by its use of local Cypriot ingredients.
RECIPE:
2 oz Cypriot brandy (or regular brandy)
1 oz lemon cordial or fresh lemon juice
3-4 dashes Angostura bitters
Soda water or lemonade to top
Sugar for rim (optional)
Maraschino cherry for garnish (optional)
Method:
Optional: rim rocks glass with sugar
Fill glass with ice
Add Angostura bitters and brandy
Add lemon cordial
Stir to combine
Top with soda water or lemonade
Garnish with cherry if desired