Brandy Alexander
Brandy, dark crème de cacao and cream, shaken cold. A rich, chocolatey after-dinner drink.
- Time
- 4 min
- Difficulty
- Easy
- Glass
- Coupe
- Strength
- 1.8 UK units
How to make a Brandy Alexander
- Chill the coupe. Fill a coupe with ice and water and leave it while you shake. A cold glass keeps the drink creamy.
- Shake hard. Add the brandy, crème de cacao and cream to a shaker full of ice. Shake hard for 12 seconds, until the tin is frosted and your hands are cold.
- Strain. Tip the ice water out of the coupe and strain the drink in. It should look pale brown and a little frothy.
- Grate the nutmeg. Grate a little nutmeg over the top and serve straight away.
- Glass
- CoupeNo coupe? A small wine glass.
- Ice
- No ice
- Garnish
- Freshly grated nutmegOr: A little grated dark chocolate.
What you need to make a Brandy Alexander
Kit
JiggerA double-ended measure, usually 25 ml and 50 ml.
Cocktail shakerA two-piece Boston tin is the easiest to use and clean.
StrainerA Hawthorne strainer fits over the tin or glass.
Bottles we'd use
- Brandy or CognacSomething smooth and mid-priced; Hennessy VS or Courvoisier VS both work well.Find it on Amazon
- Dark crème de cacaoDark gives a richer, more chocolatey drink than white. Tempus Fugit or Giffard are good if you can find them.Find it on Amazon
Links to Amazon are affiliate links: if you buy through them, Bar Bandol may earn a small commission at no extra cost to you.
The Brandy Alexander story
The Brandy Alexander grew out of the Alexander, a gin, crème de cacao and cream cocktail that appeared in print in the 1910s, with Hugo Ensslin's 1916 book usually cited. At some point the gin was swapped for brandy, and that version became the one most people know. Exactly when and where is unclear.
It tastes like a chocolate liqueur and a milkshake had a grown-up child. The balance is simple: equal parts, shaken very cold. If it is too sweet for you, use a little more brandy. If it is too rich, thin it with a splash of milk. Grated nutmeg on top is not optional: it cuts the cream.
Brandy Alexander: your questions answered
What is in a Brandy Alexander?
A Brandy Alexander is made with 30 ml brandy, 30 ml dark crème de cacao, 30 ml double cream and nutmeg. Garnish: freshly grated nutmeg.
Is a Brandy Alexander shaken or stirred?
A Brandy Alexander is shaken, not stirred. Shaking hard with ice chills it quickly and helps whip the egg or cream into a light texture, which stirring cannot do. Shake until the outside of the shaker feels very cold.
How strong is a Brandy Alexander?
Made to this recipe, a Brandy Alexander contains about 1.8 UK units of alcohol per drink. That is worked out from typical bottle strengths, so it changes with the bottles you use. UK guidelines advise not regularly drinking more than 14 units a week.
What glass do you serve a Brandy Alexander in?
Serve a Brandy Alexander in a coupe. No coupe? A small wine glass.
