Lots of cocktails get dubbed “dessert in a glass.” But the Brandy Alexander is one of the few that deserves the accolade. A variation on the largely forgotten gin-based Alexander, the Brandy Alexander originated around the turn of the 20th century at Hotel Rector in New York City. During Prohibition, drinkers began swapping gin for other spirits, and cognac was the one that stuck. Why? Because it blends so perfectly with the combination of cacao, cream and nutmeg, making the Brandy Alexander the one Alexander people know today.
- 1 1/2 oz Cognac
- 1 oz Dark crème de cacao
- 1 oz Cream
Add all ingredients into a shaker with ice and shake.
Strain into a chilled cocktail or coupe glass.
Garnish with freshly grated nutmeg.