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 (brandy) |
| 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 'rich' (2 sugar to 1 water, 65.0°Brix) |
| 1 scoop | Vanilla ice cream |
Read about cocktail measures and measuring.
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.”
Alcohol content:
- 1.5 standard drinks
- 21.39% alc./vol. (42.78° proof)
- 20.3 grams of pure alcohol
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