Polar Express

Difford's Guide

Ingredients

Barware

Martini glass
Measuring jigger
Shaker
Strainer

Nutrition

There are approximately 247 calories in one serving of Polar Express.

Bartender

Polar Express image

Serve in a

Martini glass

Garnish:

Grated meringue & pinch edible charcoal powder

How to make:

SHAKE first 4 ingredients with ice and strain into ice over a scoop of fior di latte (vanilla) ice-cream.

2 fl oz Cognac VSOP
56 fl oz White chocolate grappa liqueur
16 fl oz Giffard Menthe Pastille white crème de menthe
16 fl oz Giffard Sugar Cane Syrup
1 scoop Vanilla ice-cream
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Our comment:

A creamy cognac desert cocktail with subtle minty freshness served over vanilla ice-cream.

History:

Created in 2015 by Marcus Heale at The Churchill Bar and Terrace, Portman Square, London, England. Marcus explains, “The original Brandy Alexander was created to be served at a dinner in honour of Phoebe Snow; a fictional character all dressed in snow white, used to advertise clean burning coal on steam trains. In 1951 Martell VSOP Medallion cognac hit the headlines when famous explorer Paul-Emile Victor, a great connoisseur of cognac, took eight cases with him on a polar expedition. Then in 1986 Martell Cordon Bleu was featured on the menu of a special Orient Express service from Venice to Copenhagen. I wanted to create a cocktail that reminds one of the polar arctic when sipped, with ingredients to commemorate the Orient Express journey from Venice to Copenhagen.”

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