Serve in aMartini glass
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|
|5/6 fl oz||White chocolate grappa liqueur|
|1/6 fl oz||Giffard Menthe Pastille white crème de menthe|
|1/6 fl oz||Giffard Sugar Cane Syrup|
|1 scoop||Vanilla ice-cream|
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
A creamy cognac desert cocktail with subtle minty freshness served over vanilla ice-cream.
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.”