Brandy Alexander Recipe
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The Alexander is essentially a fortified dessert drink made chocolaty with dark crème de cacao (pronounced “ko-ko,” not “ka-cow”). The Alexander is favored by those who want the “buzz without the bite.” Because of its silken, refreshing creaminess, the Alexander is also known as a Milk Shake. Most people immediately associate brandy with the Alexander, but the earliest versions were made with gin. Despite its wide popularity, its origin is unknown.
The Alexander is usually served in a cocktail glass, but larger cordial glasses also work nicely. It becomes a Frappé if you serve it over crushed ice in an old-fashioned or frappé glass. You may also skip the cream and ice and blend the alcohol with vanilla ice cream.
- 1 ounce brandy
- 1 ounce dark crème de cacao
- 1 ounce heavy cream
- Pinch of freshly grated nutmeg
- Shake the brandy, crème de cacao, and cream with ice; then strain into a chilled cocktail glass. Garnish with a pinch of nutmeg.
Variations:
Alexander’s Sister: Substitute crème de menthe for the crème de cacao.
Gin Alexander: Blend equal parts gin, white crème de cacao, and heavy cream.
Parisian Blond: Blend equal parts rum, Curaçao, and heavy cream.
Velvet Hammer: Substitute triple sec for the brandy.
This recipe, while from a trusted source, may not have been tested by the CHOW food
team.
Copyright Quirk Books
This is the first alchoholic drink I ever had in a bar when I was underage. I didn't really know what it was, but I'd read about it in a book so that's what I asked for - I totally played it cool lol. Was freakin' good too.
Actually Merriam Webster give three different prononciations of the liquer; my personal favorite is k-ka-O.
Adding the ice cream makes one delicious drink! I've also heard it called a Brandy Ice. But to me that would imply it was watered down.