A Brandy Alexander is a brandy-based dessert cocktail made of cognac, crème de cacao, and cream. It is a deviation from an earlier, gin-based cocktail called the Alexander. The cocktail known as Alexander today can contain gin or brandy. Ice cream can be added for a frozen Brandy Alexander. It’s not too sweet, although it is indulgent, and the simple recipe finds a perfect balance between just three ingredients.
The recipe is found in Hugo Ensslin’s 1916 book Recipes for Mixed Drinks but was likely born at Hotel Rector, New York City’s premier pre-Prohibition lobster palace.
1.
Add cognac, dark creme de cacao and cream into a shaker with ice and shake until well-chilled.
2.
Strain into a chilled cocktail glass or a coupe glass.
3.
Garnish with freshly grated nutmeg.
Bloody Margaret
Old Cuban
Dry Martini
