Brandy Alexander

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In the mid-70s, the BRANDY ALEXANDER was one of the most-ordered drinks at the downtown restaurant where I waitered. It’s been pushed aside by newer cocktails since then, but it remains the same brandy-cream-creme de cacao cocktail it’s been since The Savoy Cocktail Book, published in 1930. Like the popular White Russian, it’s good as an after-dinner dessert cocktail or a cozy winter nightcap. Needing only three ingredients means it’s a quick cocktail to make.

  • 1.5 oz. brandy (or cognac)
  • 1 oz. creme de cacao
  • 1 oz. cream
  • nutmeg (optional) topping

Combine the liquid ingredients in an ice-filled shaker and shake to chill. Strain into a chilled cocktail or coupe glass. Garnish with freshly grated nutmeg.

History: The original Alexander was gin-based, as documented in 1916’s Recipes For Mixed Drinks. When it evolved to brandy, it was officially documented as the Alexander #2, later renamed the more specific Brandy Alexander.

Similar Cocktails:

White Russian — https://keetscocktails.com/white-russian-2/

Espresso Martini — https://keetscocktails.com/espresso-martini/

Chocolate Martini — https://keetscocktails.com/chocolate-martini/

Manhattan Sweet w/ Chocolate — https://keetscocktails.com/manhattan-sweet-w-bitter-chocolate-2/

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