Tract · Cocktails

Hot drink · Built in glass · Historical · complexity 2/5

Brandy, Burned, and Peach

A Southern hot restorative of burned brandy and sugar poured over dried peach and topped with nutmeg.

Served in Small bar glass.

Variants (3)

The Modern Bartenders' Guide by O. H. Byron (1884, p.12)

1brandy — Source says one wine-glass.base
Dried peach — Source says two or three slices.other
nutmeg — Grated on top.other
0.5 tbspsugar sweetener
  1. Burn the brandy and sugar together in a dish or saucer.
  2. Place the dried peach slices in the glass, pour the burned liquid over them, grate nutmeg on top, and serve.

Garnish: Nutmeg

Bartenders' Guide: How to Mix Drinks by Wehman Bros. (1912, p.10)

1 wine-glassbrandy — Brandybase
3 sliceDried peach — Dried peachother
0.5 tablespoonsugar — Sugarsweetener
  1. Burn the brandy and sugar together, place the dried peach in the glass, pour the hot mixture over it, grate nutmeg on top, and serve.

Wehman notes the drink as a Southern preparation and a household remedy, which makes it useful as a source-side medicinal aside.

Bartenders' Manual by Bartenders Association of America (1913, p.18)

1 wineglassbrandy — Brandybase
2.5 sliceDried peach — Dried peachother
0.5 tablespoonsugar — Sugarsweetener
  1. Burn the brandy and sugar together in a dish, pour over the peach in the glass, and grate nutmeg on top.

Garnish: Grated nutmeg

Byron notes it is often used in cases of diarrhoea.