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Week Two of Great British Bake Off featured the brandy snaps for the signature challenge. For the drink, I made a variation of a Ramos Gin Fizz, but I used two types of brandy instead. In addition, to garnish, I made brandy snaps.

For the drink:

-1 1/2 oz calvados (Christian Drouin VSOP Pays d’Auge)

-1/2 oz plum brandy (Etter)

-1/2 oz honey simple syrup

-1/2 oz ginger simple syrup

-1 oz fresh lemon juice

-1 egg white

-1 1/2 oz heavy cream

-3 oz cold seltzer water


Homemade brandy snap


Tom Collins

Add the drink ingredients except the cream to a cocktail shaker. Shake for 45 seconds. Add ice and the cream and shake for 20 seconds. Pour through a Hawthorne and fine mesh strainer into your glass. Allow to settle for about one and a half minutes. Top with the seltzer. Garnish with your brandy snap.


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