Brandy is a spirit produced by distilling wine. Brandy generally contains 35%–60% alcohol by volume (70-120 US proof) and is typically taken as an after-dinner drink. Some brandies are aged in wooden casks, while some are simply colored with caramel coloring to imitate the effect of such aging (and some brandies are produced using a combination of both aging and coloring).
Brandy may be served neat or on the rocks. It may be added to other beverages to make several popular cocktails; these include the Brandy Alexander, the Sidecar, the Brandy Daisy, and the Brandy Old Fashioned.
- Flavored brandy is added to desserts, including cake and pie toppings, to enhance their flavor.
- Flavored brandy is commonly added to apple dishes.
- Brandy is a common deglazing liquid that is used in making pan sauces for steak and other meat.
- Brandy is used to create a more intense flavor in some soups, notably onion soup.
- Brandy is used to flambe the crepe suzette while serving.