De Kuyper Cherry Brandy Liqueur, 50cl

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Scene: Two men flying in an aeroplane, and a window cleaner starts working on the outside of their window

At the bar at the Europa Hotel (now the Marriott), with Pete Murray (then a dashing youngish DJ) swanning in to meet a couple of the “beautiful people” with much clinking of ice in glasses. Cherry brandy is the most popular branch of cherry liqueurs, as brandy itself is already fruit-based and often sweet. Making brandy with cherries or adding their delicious natural essence makes for a unique and delectable dessert drink. Drink it neat, serve it chilled, pour it over ice cream, or bake it into your sweet creations – the best cherry brandy is versatile like this and gives you many ways to enjoy it.

Stanley: Well it’s Tankard that helps me excel, after one I do anything well! Whitbread Trophy Bitter: 1976 DeKuyper Cherry Brandy is a bold and versatile spirit with intense flavors and many uses. It’s made with premium kirsch and maraschino cherry extract, bringing the flavor of sweet, ripe cherries to everything it’s used in. In the glass, this spirit is a bright and blazing red. On the nose, you’ll find intense notes of marzipan and chocolate, followed by sweet, ripe cherries and warming almonds on the palate. They’ve also added spices like cloves and cinnamon for extra depth, and the cherry kernels are crushed for enhanced flavors of almond. 2. Bols Cherry Brandy You can make a martini out of just about anything, and this cherry rendition is perfect for those who love all things sweet and dry.

Maraschino cherries are a popular choice for these spirits, though some choose to use other varieties, including the slightly bitter and tarter wild cherries. Some choose to focus on cherries alone and produce a sweet and refreshing profile, while many others choose to add spices. Popular choices include cinnamon and cloves, which add depth and texture to the palate. Founded in Dijon, Burgundy, in 1874, Gabriel Boudier Guignolet is currently run by the Battault family. The family still uses the original recipes for their liqueur and spirits. The brand became renowned when it was the first to offer a Saffron Gin to the world.One final touch that many also add is the crushing of the cherry kernels. For whatever reason, this adds a touch of almond to the finished product. This may be noticed on the nose, the palate, or both. You may not expect it, but it turns out that almonds and cherries go quite well together. The nose is as complex as the palate with notes of amaretto, marzipan, almond, and of course fresh cherries and cherry stones. The palate is rich with marzipan, cherry jam, and a hint of almond with a selection of herbs adding depth. 3. Jacquin’s Cherry Brandy A variant commercial has: “We’ve got it right: no frills, no fuss, it’s OK by us!” as the spoken lines.] ?Carling: 1970s

Griff calls out: I’ll bring you another one to look at next week Nobby! Cheers, cheers! Ind Coope Light Ale: mid-1970sTo make this delightfully dry drink, simply stir all ingredients with ice and then strain into a chilled glass. Garnish with a maraschino cherry and/or a twist of lemon.

Scene: a Birmingham curry house. A man is quietly scoffing the main course in mixed company, who begin to notice his apparent discomfort and that he’s beginning to puff, obviously feeling the heat. The process here is simple – stir all ingredients with some ice and then strain into a chilled coupe glass. Nebbish: On, no, no, no, no, mine was a Cinzano as well…. Ah, now that’s better. Oh, can’t you just smell those Italian wines, suffused with herbs and spices from four continents!

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When the Dexters meet their friends at the Hilton, what do they say? — Noilly Prat! Noilly Prat vermouth (3): early 1960s