Polar Express

Difford's Guide

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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 Rémy Martin 1738 Cognac
5/6 fl oz White chocolate grappa liqueur
1/6 fl oz Giffard Menthe Pastille white crème de menthe
1/6 fl oz Sugar syrup (65.0°brix, 2 sugar to 1 water rich syrup)
1 scoop Vanilla ice-cream
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Review:

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.”

Nutrition:

There are approximately 236 calories in one serving of Polar Express.

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Buy direct from
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£ -.--

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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