Name: Brownie
Prep time: 4 min
Total time: 4 min
Yield: 1
Cuisine: Cocktail
Ingredients: 30 ml Cognac (brandy); 30 ml Crème de cacao liqueur (dark); 30 ml Single cream / half-and-half; 5 ml Kirschwasser (cherry) eau-de-vie

Serve in

Coupe glass

Garnish:

Dust with freshly grated nutmeg and garnish with a skewered Luxardo maraschino cherry

How to make:

SHAKE all ingredients with ice and fine strain into chilled glass.

1 fl oz	Rémy Martin 1738 Cognac
1 fl oz	Dark crème de cacao liqueur
1 fl oz	Single cream / half-and-half
1/6 fl oz	Kirschwasser (cherry) eau-de-vie
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Rémy Martin 1738 Cognac, 70cl

£ 53.25 £ 2.32 per cocktail, makes 23 Giffard Creme de Cacao Brown, 50cl

£ 12.95 £ 0.78 per cocktail, makes 16.5

£ -.--

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.

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Gentle

Boozy

Sweet

Dry/sour

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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
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.
Ted Saucier, 1951

More cocktails by Ted Saucier

Nutrition:

228 calories

Alcohol content:

1.3 standard drinks
18.46% alc./vol. (36.92° proof)
17.5 grams of pure alcohol

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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.