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FCH: The Brandy Alexander

Published: Jan 15, 2021 · Modified: Jan 19, 2021 by Michael Ruhlman · Leave a Comment

Carrying on with our cocktails-using-creme theme, this is one very much worth keeping. The Brandy Alexander, which uses brandy instead of the Alexander's gin, is more flavorful.

Proportions, again, are all over the place. Traditionally they are equal parts brandy, creme de cacao, and cream. This, though, is too desserty for me. Though if you're mixing one for a guest ask. If they are a chocolate-cake-for-dessert kind of person, I'd go with this proportion.

Another writer, Gary Regan ups the brandy by ½. Getting better. But I'm going to recommend, as does the writer Robert Simonson, a 2 to 1 to 1 ratio. And I would even give permission to halve the amount of cream.

In any case, the Brandy Alexander, which John Lennon and Harry Nilsson (what a songwriter he was; "Everybody's Talkin'," "Coconut," "Without You," "Gotta Get Up"). Poor guy died thinking everyone thought he was an asshole because he and Lennon got a bit obnoxious when too far into their Brandy Alexanders.

So, here's a toast to the memory of a worthy artist, with the very worthy Brandy Alexander.

Watch it filmed live on IGTV.

Brandy Alexander

The brandy and creme de cacao cocktail
Print Recipe
Prep Time 2 mins
Course Cocktail
Cuisine American
Servings 1

Ingredients
  

  • 2 ounces brandy
  • 1 ounce creme de cacao
  • 1 ounce cream (or ½ ounce/tablespoon
  • grated nutmeg

Instructions
 

  • Combine the fluids in a mixing glass with ice. Stir well to chill. Strain into a cold coup. Grate nutmeg over the top.

Notes

This can also be served on the rocks, but I prefer this one up. Ice just gets in the way.
Keyword brandy alexander, brandy cocktail, creme de cacao
« Friday Cocktail Hour: The Alexander
Braised Beef Short Ribs, Fabulous Winter Dish »

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Hi, I'm Michael Ruhlman, an award winning author and trained cook who writes about chefs, food and cooking, among other things.

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