Polar Express

Polar Express image

Serve in

Martini glass...
2 fl oz Cognac
fl oz White chocolate grappa liqueur
fl oz Giffard Menthe Pastille
fl oz Sugar syrup (2 sugar to 1 water)
1 scoop Vanilla ice-cream
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How to make:

SHAKE first 4 ingredients with ice and strain into ice over a scoop of fior di latte (vanilla) ice-cream.

Garnish:

Grated meringue & pinch edible charcoal powder

Comment:

A creamy cognac desert cocktail with subtle minty freshness served over vanilla ice-cream.

About:

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.”

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