Autumn's Advent

21 November 2019
I created this cocktail to celebrate the coming of fall and all the wonderful flavors that come with it. When first trying the Cardenal Mendoza Sherry Brandy, I was already picking up notes of maple and caramel and knew that I wanted to create a cocktail that came with all the spices that made fall special. The maple simple syrup and the vanilla liqueur accentuate some of the flavors that come through in the brandy. The black walnut and the chocolate bitters add some richness and the cardamom bitters add some spice and complexity. The final touch is some expressed orange oil and a smoked cinnamon stick that add a wonderful nose to the cocktail. “Autumn’s Advent” is a cocktail that beautifully expresses the notes in the Cardenal Mendoza Sherry Brandy through a bit of sweetness while really letting the brandy shine through and express itself.
Autumn's Advent cardenal mendoza brandy cocktail
Autumn's Advent cocktail by Clyde Perkins.


  • 2oz Cardenal Mendoza Solera Gran Reserva
  • 1/4oz Maple Simple Syrup*
  • 1/4oz Giffard Vanille De Madagascar
  • 1 dash Fee Bros. Aztec Chocolate Bitters
  • 1 dash Fee Bros. Black Walnut Bitters
  •  1 dash Scrappy’s Cardamom Bitters


  1. Combine all ingredients in a mixing glass
  2. Add ice and stir till proper dilution
  3. Strain and pour into a rocks glass with large format cube
  4. Express orange peel, wrap around a cinnamon stick and smoke cinnamon stick 


*Maple Simple Syrup:

  1.  Combine 350 grams of white granulated sugar and 350 grams of water in a pot
  2. Heat and stir till sugar is fully constituted then add 1 tablespoon of maple extract
  3. Bottle and let cool before use


Orange peel and smoked cinnamon stick


Rocks Glass


Cocktail by Clyde Perkins.

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