Cyprus Brandy Sour
5 cl Cypriot Brandy (typically KEO VSOP or Haggipavlu Anglias brands)
2,5 cl Cypriot lemon squash (or alternatively home-made lemon squash)
2-4 Drops of Angostura® aromatic bitters
Top up with soda water
The Cyprus Brandy Sour is a mixed alcoholic cocktail considered the official national cocktail of Cyprus. While other forms of the Brandy Sour cocktail exist around the globe, the Cypriot variety is a distinct mixture, which only shares the necessary domestic brandy and lemon flavorings with other variants. Both brandy and lemons are among Cyprus's important exports, and both have distinctive Cypriot characteristics: Cyprus produces distinctive, yellow-green colored and bitter tasting lemons.
The Cyprus Brandy Sour was first thought up in the Forest Park Hotel in Platres in the 1930s, where it was famously invented (in the late 1930s) for the then young King Farouk of Egypt (pictured right), by its legendary inventor Stelios Sourmeles Today the original Cyprus Brandy Sour is still being served in the hotel’s intimate, homely Olympus Bar.
The Cyprus Brandy Sour was particularly famous in the colonial period in Cyprus until the 1980s. In late – and post-colonial times the Cyprus Brandy Sour would become the culinary hallmark of Cypriot ‘modernity’ highlighted in guidebooks, introducing it to tourists coming from all around the world.