Brandy AlexanderCocktail recipe
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The Brandy Alexander cocktail is a rich and luxurious drink that has been enjoyed for over a century. Its origins can be traced back to the early 1900s when a bartender in New York City mixed together brandy, cream, and creme de cacao to create a sweet and creamy concoction.
This classic cocktail has a deep brown color and a velvety texture, making it both visually appealing and indulgent. Brandy, the base spirit of the drink, provides a warm and smooth flavor, while the cream adds a rich and decadent touch.
The dark creme de cacao adds a subtle chocolate note, making the Brandy Alexander reminiscent of a boozy chocolate milkshake. This cocktail is often served as a dessert drink or an after-dinner treat due to its dessert-like qualities.
It's a timeless and sophisticated cocktail that is perfect for sipping on special occasions.
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Cocktail Colin says:
The Brandy Alexander is a delightful dance of decadence with its creamy, chocolate-infused layers smoothed over by the subtle warmth of brandy. Its blend conjures up a boozy milkshake, perfect for a luxurious dessert drink that pairs well with a cozy evening or a fine dining experience.
Method
How to make a Brandy Alexander
- Brandy 30ml, Creme De Cacao (dark) 30ml, Cream 30ml
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- Pour the alcohols and cream into a cocktail shaker
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- Shake well and pour in martini glass
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- Garnish with a sprinkle of nutmeg on top and serve
Power tips
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Find out more- Try using a high-quality VSOP or XO brandy, which has more depth and character compared to lower-grade brandies. This can elevate the entire drink.
- Double strain the cocktail after shaking to ensure that any small ice shards or unwanted particles from the cream are removed for a smoother texture.
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FAQ's
What is the history behind the Brandy Alexander?
The Brandy Alexander is believed to have originated in the early 20th century. It is considered a variation of an earlier cocktail called the Alexander, which used gin instead of brandy. The Brandy Alexander gained popularity in the 1920s and 1930s and is speculated to have been named after Tsar Alexander II of Russia. Its creamy, rich flavor made it a fashionable choice during the prohibition era in the United States.
Can I make a Brandy Alexander without alcohol?
Yes, you can make a non-alcoholic version of the Brandy Alexander by substituting the brandy and creme de cacao with non-alcoholic alternatives. There are non-alcoholic spirits and chocolate-flavored syrups that can mimic the flavors of the original ingredients. For the cream, you can use regular cream or a dairy-free alternative to keep the rich texture of the cocktail.
What are some variations of the Brandy Alexander that I can try?
There are several variations of the Brandy Alexander that you can try. One popular variation is the 'Coffee Alexander', which includes coffee liqueur in addition to or replacing the crème de cacao. Another variation is the 'Strawberry Alexander' which blends in fresh or frozen strawberries for a fruity twist. Additionally, using different types of brandy or adding spices like nutmeg on top can create new and interesting flavors.
What's the best way to serve a Brandy Alexander?
The best way to serve a Brandy Alexander is to chill the cocktail glass ahead of time. Combine the brandy, cream, and crème de cacao in a shaker with ice, shake until well chilled, and then strain the mixture into the chilled cocktail glass. For a classic presentation, garnish with a sprinkle of grated nutmeg or a few chocolate shavings on top.
How does the alcohol content in a Brandy Alexander compare to other cocktails?
The Brandy Alexander has a moderate alcohol content of 18.33%. This makes it less potent than many straight spirits, which typically have an alcohol content of around 40%, but stronger than many wine and beer options. Compared to other creamy cocktails, like the White Russian, which usually fall in the 15-20% range, the Brandy Alexander sits comfortably in the middle, making it a balanced choice for those who want a less intense alcoholic experience within a creamy cocktail.
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