Ingredients
- 1.5 oz Brandy
- 1 oz Dark Creme De Cacao
- 1 oz Half-and-half
- 1/4 tsp Nutmeg
Instructions
- In a shaker half-filled with ice cubes, combine the brandy, creme de cacao and half-and-half.
- Shake well
- Strain into a cocktail glass and garnish with the nutmeg.
Estimated Nutrition:
Where it came from
The original Alexander was a gin cocktail (gin, white creme de cacao, cream) created in the early 1900s. The Brandy Alexander, swapping cognac for gin and using darker chocolate liqueur, became famous in the 1920s. It was supposedly created at Rector's in New York for the wedding of Mary, Princess Royal in 1922, though the story is unverified.
Princess Diana ordered them at the Ritz London. John Lennon claimed they were his wife Yoko's favourite (and that he drank too many of them at the Troubadour in 1974, leading to the famous arrest where he wore a sanitary towel on his head). The drink stayed on cocktail menus through every wave of fashion.
What it tastes like
Cognac warmth, deep chocolate sweetness from the dark creme de cacao, and a creamy finish. Drinks like a serious chocolate dessert with a 25% ABV problem.
Equal parts is the classic spec. Some bartenders push the cognac to 1.5 parts and reduce the creme de cacao to 0.75 parts to make it less sweet. Either is correct.
The technique
30ml cognac, 30ml dark creme de cacao, 30ml fresh heavy cream. Shake hard with ice for 12 seconds and double-strain into a chilled coupe. Garnish with grated nutmeg.
Grated nutmeg is non-negotiable. Use a microplane and grate fresh nutmeg directly over the drink. Pre-ground nutmeg from a jar is dusty and weak.
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Ingredient Spotlight
The bottles that make or break this drink.
The cognac
- Use
- VS or VSOP cognac (Hennessy, Martell, Remy)
- Skip
- XO or vintage cognac (waste)
- Why
- VSOP is plenty good for a creamy cocktail. Saving fancy cognac for sipping makes more sense.
The creme de cacao
- Use
- Dark creme de cacao (Marie Brizard, Tempus Fugit)
- Skip
- White creme de cacao (different drink, called an Alexander)
- Why
- Dark creme de cacao gives the chocolate colour and richer flavour. White is the gin Alexander.
The cream
- Use
- Fresh heavy cream (35%+ fat)
- Skip
- Half-and-half or whipped cream from a can
- Why
- Heavy cream emulsifies properly and gives the drink its texture.
Variations
Other dessert cocktails for after-dinner sipping.
What if I don't have…
Quick substitutions for when the bottle shop is closed.
Other brandies work (Spanish, American). Avoid grappa or pisco; they're too sharp.
White creme de cacao plus a teaspoon of chocolate syrup. Or use Mozart Dark chocolate liqueur.
Half-and-half is thinner. Coconut cream makes a vegan version (called Coco Alexander).
Bump cognac to 45ml and reduce the other two by 7ml each.
Add a 5ml drizzle of chocolate syrup to the shaker. Or use vanilla ice cream instead of cream and blend.
Frequently Asked Questions
Direct answers to what people search for after Googling this drink.
What is in a Brandy Alexander?
Equal parts cognac, dark creme de cacao, and fresh heavy cream. Standard spec: 30ml of each, shaken with ice and double-strained into a chilled coupe.
How do you make a Brandy Alexander?
Shake 30ml cognac, 30ml dark creme de cacao, and 30ml heavy cream with ice for 12 seconds. Double-strain into a chilled coupe. Garnish with freshly grated nutmeg.
Where did the Brandy Alexander come from?
Supposedly created at Rector's in New York in 1922 for the wedding of Princess Mary, the Princess Royal. The original Alexander was a gin cocktail; the brandy version became famous in the 1920s and stayed.
Brandy Alexander vs Alexander?
Original Alexander uses gin and white creme de cacao. Brandy Alexander uses cognac and dark creme de cacao. The Brandy version is richer and more chocolate-forward.
What does a Brandy Alexander taste like?
Like a chocolate dessert with cognac warmth. Sweet, creamy, and chocolatey, with the cognac providing depth on the finish.
What cognac should I use?
VS or VSOP cognac. Hennessy, Martell, Remy Martin. Save XO for sipping; the cream and chocolate would mute it.
Why grated nutmeg?
Nutmeg adds aroma and a slight spice that balances the sweetness. Use freshly grated; pre-ground nutmeg loses its character.
How strong is a Brandy Alexander?
About 18 to 22 percent ABV in the glass. Stronger than it tastes because of the cream and sweetness.
What food goes with a Brandy Alexander?
Chocolate, dark fruit (cherries, plums), or just another Brandy Alexander. Replaces dessert.
What glass should I use?
A coupe. Served up. The drink is creamy and sits well in a small stemmed glass.
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