The Brandy Alexander
A very popular spinoff of the gin based Alexander cocktail, it’s hard to look past a creamy and decadent Brandy Alexander for a festive treat (although, feel free to make any evening a festive one if you don’t want to wait around until the official festive season).
If the brandy is out to light the Christmas pudding on fire anyway, you may as well whip up one of these. This version is also spiked with a little coffee liqueur too, to make sure you don’t nod off before your Granny goes home!
Ingredients
30ml (1oz) brandy
15ml (1/2 oz) crème de cacao
15ml (1/2oz) coffee liqueur
30ml (1oz) cream
Grated nutmeg to garnish
Equipment
A jigger
Shaker tins
A hawthorn strainer
A fine strainer
A coupe glass
A microplane
Method
Add all of your ingredients to your shaker tins. A good tip is to do the cream first, that way the other ingredients wash out the jigger.
Fill the shaker tin with as much ice as possible and pop them together. Make sure the seal is nice and tight. Shake until frosty.
Use your hawthorn strainer to hold the ice back and pour through the fine strainer into a chilled coupe.
Garnish with grated nutmeg using your microplane. Powdered also works it just won’t be as fresh.
Suggested Spirits
We enjoy a fairly young, fresh and fruity brandy like Hennessy VS to shine through the cream, but it doesn’t have to be anything fancy.
This Tempus Fugit crème de cacao is incredible with lots of toasty cacao and buttery notes, but most major liqueur brands will have their own.
Mr Black Cold Drip coffee liqueur will give you a great bittersweet coffee edge.
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