This recipe is adapted from BAR MENU: 100+ Drinking Food Recipes for Cocktail Hours at Home, a new cookbook featuring cocktail recipes by former restaurant critic and award-winning wine and spirits columnist André Darlington.
This excellent brandy sour was developed for King Farouk of Egypt when he stayed on the island of Cyprus in the early 1930s. Created to look like iced tea, it disguised the king’s predilection for alcoholic drinks. The lemons in Cyprus are bitter and require creating a “squash” to make them more palatable.
This is a cocktail that will instantly transport you to the Mediterranean; sit back with a book by Lawrence Durrell (who lived on the island and wrote about it) and while away the afternoon.
How to Make a Cypriot Brandy Sour
Spread sugar in a circle on a plate.
Wet the rim of a rocks glass with lemon slice and dip glass into the sugar.
Fill glass with ice, then add brandy, lemon squash, and bitters.
Stir and garnish with the lemon slice.
In a small saucepan over medium heat, combine lemon juice and sugar, stirring to dissolve.
Heat until just boiling and transfer to a bottle to cool.
Mixture will keep for up to 2 weeks in the refrigerator.