Brandy Alexander
A decadent dessert cocktail from the early 1900s that blends brandy with creme de cacao and heavy cream. Velvety smooth and dangerously drinkable, it tastes like an adult chocolate milkshake.
Ingredients
- 1.5 oz Brandy (cognac preferred)
- 1 oz Dark creme de cacao
- 1 oz Heavy cream
- freshly grated nutmeg (garnish) garnish
Pairs With
Serve alongside chocolate cake, tiramisu, or chocolate truffles to enhance the cacao and cream notes. This dessert cocktail is best enjoyed as an after-dinner drink with decadent sweets.
Instructions
Add brandy, dark creme de cacao, and heavy cream to a shaker
Fill the shaker with ice and shake vigorously for 15 seconds
Double strain into a chilled coupe glass
Grate fresh nutmeg generously over the top of the drink
Tips
Always use freshly grated whole nutmeg rather than pre-ground; the aroma and flavor difference is enormous Shake hard and long to properly emulsify the cream and create a silky, frothy texture A cognac like Pierre Ferrand 1840 or Remy Martin VSOP adds depth that cheaper brandies cannot match