Brownie

Difford's Guide
User Rating (4 ratings)

Serve in a

Coupe glass

Garnish:

Dust with freshly grated nutmeg and garnish with a skewered Luxardo maraschino cherry

How to make:

SHAKE all ingredients with ice and fine strain into chilled glass.

1 fl oz Rémy Martin 1738 Cognac
1 fl oz Dark crème de cacao liqueur
1 fl oz Single cream / half-and-half
1/6 fl oz Kirschwasser (cherry) eau-de-vie
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Review:

The same recipe made using white crème de cacao makes a tasty cocktail, but not one that befits the name.

History:

Adapted from a recipe in Ted Saucier's 1951 book, Bottoms Up!.

Brownie
1 oz. Coronet brandy
1 oz. crème de cacao
1 oz. heavy cream
1 dash kirschwaser
Shake well and strain into cocktail glass. Decorate with maraschino cherry.

Ted Saucier, 1951

Nutrition:

One serving of Brownie contains 228 calories.

Alcohol content:

  • 1.3 standard drinks
  • 18.46% alc./vol. (36.92° proof)
  • 17.5 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
Buy direct from
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