Regarded by many as the national drink, the brandy-sour enrols many fans amongst those seeking a long drink during the hot weather, makes a delivious aperitif. It consists of a generous helping of local brandy with bitters, lemon squash and soda.
Take a long tall glass and add... 2 parts (50mls) brandy (Cyprus cocktail brandy is not strong) 1 part (25mls) lemon squash - as pure as possible 2 drops angostura bitters top up with soda add lots of ice cubes stir Decorate with a slice of fresh lemon and serve immediately, with a straw . a cool breeze and a view of the sea!
Albrecht, M. (1994), Turkish Cypriot and Mediterranean Cookery, Havellia Publishing, London.
Salaman, R., (1991), The Cooking of Greece and Turkey, Sainsbury Cookbooks, London.