This cocktail is a blast from my past. I haven’t had a brandy alexander in years, and it took a nudge from a recent article in The New York Times to remind me what a warming and decadent winter cocktail it is.
My folks used to mix up a batch of these during freezing cold Pennsylvania winters, especially during the holidays. I remember one Christmas break from college when my boyfriend made a batch of these, substituting vanilla fudge ripple ice cream for the cream. They were deceptively intoxicating and a huge hit.
Any stemmed glass will work here. The NYT article called for a “coupe” glass, the kind champagne used to be served in when I was a kid. I used one of my beloved grandmother’s, vintage 1922.
A brandy alexander is a sweeter cocktail than I normally prefer, but sentiment ruled here in posting this nostalgic cocktail. I suggest celebrating its sweetness by serving it as dessert, along with a plate of simple shortbread cookies. Cheers!
TIP: Invest in a shot glass, if you don’t already have one. I tend to make a big batch of cocktails, usually for dinner parties, but this was just a treat for Larry and me to toast the beginning of our holiday together.
- 2 ounces brandy
- 2 ounces creme de cocoa
- 2 ounces heavy cream
- freshly grated nutmeg
- Using a cocktail shake halfway filled with ice, shake the brandy, creme de cocoa and cream.
- Strain into 2 martini or other stemmed glasses, top with nutmeg and serve.