brandy or 2 teaspoons brandy extract

Brandy is a spirit distilled from wine or fermented fruit juice, typically aged in wooden barrels. The name derives from the Dutch "brandewijn" (burned wine), reflecting the distillation process used to concentrate flavors and alcohol content. Produced worldwide, brandy varies significantly by origin—Cognac and Armagnac from France represent the most prestigious appellations, while Spanish brandy (brandy de Jerez), American brandies, and fruit brandies (eaux-de-vie) are also notable. The spirit ranges from clear and peppery when young to deep amber and complex when aged in oak, which imparts vanilla, caramel, and spice notes. Alcohol content typically ranges from 35% to 60% by volume.

Brandy extract, by contrast, is a non-alcoholic flavoring agent produced by infusing brandy flavor into a carrier base (often alcohol, glycerin, or propylene glycol) and then concentrating it. It delivers brandy-like aromatic compounds without the high alcohol content of true brandy, making it suitable for baking and cooking applications where alcohol reduction is desired or heat-sensitive preparation methods are used.

Brandy is used as both a cooking ingredient and finishing element across European, Latin American, and Asian cuisines. In the kitchen, it is flambéed to deglaze pans, adding depth to sauces for meat and game; reduced into dessert preparations such as fruit compotes, custards, and chocolate preparations; or incorporated into marinades and braises. Brandy extract functions as a substitute in baked goods, puddings, and no-cook desserts where the volatile alcohol should not evaporate. Both forms are employed in charcuterie, pâtés, and terrines. Brandy pairs particularly well with dark meats, mushrooms, stone fruits, and chocolate, and is essential to classical French cuisine preparations such as coq au vin (when cognac is specified) and beef bourguignon.