Brandy Alexander

Brandy Alexander image
Serve in
a Coupe glass...
1½ shot Martell VSOP Médaillon cognac BUY
½ shot De Kuyper Dark crème de cacao
½ shot De Kuyper White creme de cacao
¾ shot Single cream / half-and-half
½ fresh Egg white(optional)
  • Display recipe in:
How to make:

SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass.

Garnish:

Dust with freshly grated nutmeg

AKA:

The Panama

Comment:

This after dinner classic is rich, creamy and subtly chocolaty.

Origin:

Originally known as Alexander #2, the Brandy Alexander is thought to have been created sometime during the 1930s, certainly prior to 1937 when it first appears in print. This classic blend of brandy and chocolate smoothed with cream is based on the original Alexander calling for gin as its base. As to whom substituted brandy in place of gin is lost in time.

More about this cocktail

Read more about this cocktail

Alexander cocktail

The original Alexander cocktail consisted of equal parts gin, crème de cacao liqueur and cream. Over time, other spirits were substituted for the gin – brandy being most popular. The formula has...

SHAKE all ingredients

Cocktail shakers & how to shake a cocktail

Shaking not only mixes a drink, it also chills, dilutes and aerates it. Along with stirring shaking is the most common technique employed to mix cocktails.

Dry shake

Dry shake

When making drinks containing cream and eggs it is common practice to first shake the mixture without ice, before shaking the drink a second time with ice. This practice is known as ‘dry shaking’...

strain

How to strain a cocktail

When straining a shaken drink, a Hawthorn strainer tends to be used, but when straining a stirred drink it is traditional to use a Julep strainer. Both designs of strainer allow the liquid to be...

Brandy

Brandy

Brandy is distilled from fermented fruit (not grain). The name brandy comes from northern Europe, where ‘brand’ means to burn, and is a reference to the heat used in distillation. Most brandies...

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