Brandy Alexander
A creamy classic with cognac, chocolate and cream — soft, rich and a little cheeky in the evening.
Ingredients
- Cognac30 ml
- Dark crème de cacao30 ml
- Cream, freshly whipped30 ml
Method
- Pour the cognac, dark crème de cacao and cream into a shaker filled with ice.
- Shake hard for 10–15 seconds, until the mixture is well chilled and emulsified to a silky-smooth texture.
- Strain the drink into a cold coupe glass.
- Grate a little fresh nutmeg over the top as garnish, if you have some to hand.
About this drink
The Alexander cocktail first appeared as a gin version in Hugo Ensslin’s 1915 book, but it was the brandy version that later stole the limelight and became the one people remember. With cognac, dark crème de cacao and cream, it tastes almost like a liquid dessert, and it is no accident that it is often served after dinner rather than before.
