Brownie
-
Brownie
Serve in a Coupe glass
| 1 oz | Rémy Martin V.S.O.P. cognac |
| 1 oz | Dark crème de cacao liqueur |
| 1 oz | Single cream/half-and-half |
| 1⁄6 oz | Kirschwasser (cherry) eau-de-vie |
How to make:
- Select and pre-chill a Coupe glass.
- Prepare garnish of dust with freshly grated nutmeg and garnish with a skewered Luxardo Maraschino Cherry.
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
Allergens:
Recipe contains the following allergens:
- Single cream/half-and-half - Dairy
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
Cocktail of the day:
8th December 2025 is National Brownie Day
Review:
The same recipe made using white crème de cacao makes a tasty cocktail, but not one that befits the name.
History:
Adapted from a recipe in Ted Saucier's 1951 book, Bottoms Up!.
Brownie
Ted Saucier, 1951
1 oz. Coronet brandy
1 oz. crème de cacao
1 oz. heavy cream
1 dash kirschwaser
Shake well and strain into cocktail glass. Decorate with maraschino cherry.
Nutrition:
One serving of Brownie contains 228 calories
Alcohol content:
- 1.1 standard drinks
- 16.75% alc./vol. (16.75° proof)
- 15.9 grams of pure alcohol
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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