Brandy Alexander
This Friday, try the ever-popular Brandy Alexander.
Smooth and creamy, this delicious cocktail has been around for years. In fact, it dates back to the 1920s. Prior to that, the drink was known simply as an Alexander, which was gin-based. The brandy version, however, is the far more popular of the two. Technically, the drink is brandy-based, using cognac as its main ingredient. As a result, it’s an excellent winter cocktail likely to leave you all warm and fuzzy inside.
What you’ll need: Cognac, Crème de Cacao (dark), and Cream.
In a shaker over cracked ice, pour in equal portions of cognac, crème de cacao, and cream. An ounce of each is recommended, but 1 1/2 ounces will yield a cocktail serving size more equivalent to what you’d likely get at a restaurant or bar. Shake and then strain into your cocktail glass of choice. Sprinkle a bit of nutmeg on top to garnish, or if you prefer, use cinnamon.
For the Alexander, simply replace the cognac with the equivalent amount of gin and skip the nutmeg garnish.
How I like it: Cognac is definitely preferred. Brandy, like an apricot brandy, could be used in a pinch, but it just doesn’t come close to using a good cognac. I used Renault Cognac for the drink pictured above. I also used a vanilla-flavored coffee creamer which suits this drink nicely. And yes, you can substitute cinnamon, but nutmeg does it better justice.
Drink responsibly!
The Poisoned Martini 