Peach Brandy Cocktails, Part 2

I tried a few more cocktails made with peach brandy this week.

The first two use both brandy and peach brandy.  The Brandy Melba calls for 1 1/2 oz brandy, 1/4 oz peach brandy, 1/4 oz grenadine, 1/2 oz lemon juice, and peach bitters.  I didn't have peach bitters so I left that out.

This would work well as a Manhattan substitute.  It isn't overly sweet, and the acidity is just right.  The peach brandy is subtle.  I wouldn't drink it every night but it's ok.

The next one is the Fish House Punch:  1 oz lemon juice, 1/2 tsp sugar, 1 oz Jamaican/dark rum, 1 oz brandy, 1 oz peach brandy.  Add ice, fill with soda.  Stir well (voice of experience).  I accidentally used a little more sugar.  Teaspoon, ounce: once you've seen one unit of measure you've seen 'em all.

This is a tad on the lemony side, but the extra sugar helped.  The spirits blend well: it doesn't taste overly rummy, and it doesn't taste like watered-down brandy.  A good summer patio cocktail.

As a wild card I tried something called a Green Dragon Variation:  build (bartending lingo in this case for mix) equal parts green Chartreuse and peach brandy.  The brandy cut the grassy flavor of the chartreuse, but it was still awfully sweet.  I didn't finish it.