Does this really happen?
November 24, 2013
Mean sod's Guide
…The more sophisticated, and troublesome, method, much used in restaurants, is to take a couple of handfuls of raisins, split them open, put them in a basin, pour some lousy brandy over them and leave for twenty-four hours. Strain and serve as, probably, a little-known cognac rather than Armagnac.
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