Notable Classics
Brandy Alexander
Cognac as dessert
Brandy, chocolate liqueur, and cream — a sip that tastes like luxury. Smooth, elegant, finish-your-night material.
Ingredients
- 1 oz Brandy
- 3/4 oz Crème de Cacao
- 3/4 oz Cream
Method
Shake brandy, crème de cacao, and fresh cream with ice. Strain into a chilled coupe. Garnish with nutmeg dust.
Harry MacElhone at Ciro's in London is credited with publishing the first documented brandy-based version in his 1923 *Harry of Ciro's ABC of mixing cocktails* (equal parts brandy, crème de cacao, fresh cream). Per Difford's Guide #307. Listed in IBA's The Unforgettables. Notes: The original Alexander was gin-based; Craddock's 1930 *Savoy Cocktail Book* distinguished the brandy variant as Alexander No. 2, helping establish it as the dominant version.
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