Brandy Alexander Recipe

Before you start

The Brandy Alexander is a creamy, chocolatey after-dinner drink of cognac or brandy, crème de cacao and cream in roughly equal parts, shaken and finished with grated nutmeg. Unlike the gentler Grasshopper, it has a real spirit backbone: the brandy brings dried fruit, oak and warmth that cut through the cream and stop the drink from tasting like a milkshake.

The brandy is the decision that changes the drink most. A young VS cognac or a good French brandy works best; very old, expensive cognacs lose their subtlety under cream and chocolate. Dark crème de cacao gives a deeper cocoa flavor and a tan color. The fresh nutmeg on top is part of the recipe, not decoration, so grate it right before serving.

Ingredients

• 30 ml (1 oz) cognac or brandy — VS or VSOP
• 30 ml (1 oz) dark crème de cacao
• 30 ml (1 oz) heavy cream — cold
• 1 cup (about 150 g) ice cubes — for shaking
• 1 pinch freshly grated nutmeg — garnish

Method

1. Chill a coupe in the freezer for 10 minutes, or fill it with ice and water while you mix.
2. Add the cognac, crème de cacao and cream to the shaker and fill it two-thirds with ice.
3. Shake firmly for 12 to 15 seconds until the outside of the tin is frosted and the cream has turned light and slightly frothy.
4. Empty the coupe and double-strain the drink into it so the texture is smooth and free of ice chips.
5. Grate a little whole nutmeg over the surface. A light dusting is enough; too much tastes dusty and bitter.

Tips for success

• Use whole nutmeg. Pre-ground nutmeg loses most of its aroma and gives a flat, powdery finish.
• For a less sweet drink, use 40 ml cognac with 20 ml crème de cacao and 30 ml cream.
• Shake with cold, fresh ice. Cream drinks over-dilute quickly with wet ice and lose their body.

Substitutions

Cognac

Armagnac gives a more rustic, earthy drink. Gin makes the original Alexander, which is lighter and more herbal.

Dark crème de cacao

White crème de cacao tastes nearly the same but keeps the drink paler.

Heavy cream

Half-and-half gives a lighter drink with less foam. Coconut cream makes a dairy-free, tropical-tasting version.

Variations

Alexander (gin)

Use gin instead of cognac for the earlier version of the drink, lighter and more aromatic.

Brandy Alexander shake

Blend 30 ml cognac and 30 ml crème de cacao with two scoops of vanilla ice cream and serve in a small glass.

Troubleshooting

It tastes too sweet

The ratio is tilted toward the liqueur. Increase the cognac slightly and reduce the cacao by 5 to 10 ml.

It is heavy and flat

The drink was not shaken enough. Shake hard to aerate the cream, and make sure the glass is chilled.

Bitter, dusty finish

Too much nutmeg, or pre-ground spice. Grate just a light dusting of whole nutmeg.

Storage

Serve immediately. Keep cream in the refrigerator at 40°F (4°C) or below and do not leave a cream-based drink at room temperature for more than 2 hours.

Safety notes

Contains about 30 ml of 40% cognac and 30 ml of roughly 25% crème de cacao, around 1.1 U.S. standard drinks. Contains dairy. Serve only to adults of legal drinking age and never drink and drive.