Brandy used to distill brandy: A cucurbit was filled half full of the liquor from which brandy was to be drawn and then raised with a little fire until about one-sixth part was distilled, or until that which falls into the receiver was entirely flammable. This liquor, distilled only once, was called "spirit of wine" or "brandy". Purified by another distillation (or several more), this was then called "spirit of wine rectified". The second distillation was made in "balneo mariae" and in a glass cucurbit, and the liquor was distilled to about one half the quantity. This was further rectified as
Brandy Sour (Cyprus) Brandy Sour (Cyprus) The Brandy Sour is a mixed alcoholic cocktail considered the unofficial national cocktail of Cyprus. While other forms of the Brandy Sour cocktail exist, the Cypriot variety is a distinct mixture, which only shares the basic brandy and lemon flavourings with other variants. Both brandy and lemons are among Cyprus's major exports, and both have distinctive Cypriot characteristics. The Cypriot Brandy Sour style was developed following the introduction of the first blended brandy made on Cyprus, by the Haggipavlu family, in the early 1930s. The cocktail was developed at the Forest Park Hotel, in the hill-resort of