Brandy Alexander Recipe | Classic Cognac Cocktail

Name: Brandy Alexander
Prep time: 5 min
Total time: 5 min
Yield: 1 serving
Cuisine: Winter
Ingredients: 30 ml cognac (or brandy); 30 ml dark crème de cacao; 30 ml double cream; Freshly grated nutmeg, to garnish; Ice cubes

Method

Chill a coupe or small Martini glass in the freezer for 10 minutes.

Fill a cocktail shaker two-thirds full with ice.

Add 30 ml cognac, 30 ml dark crème de cacao and 30 ml double cream.

Shake hard for around 15 seconds until the shaker feels properly cold.

Double strain through a fine sieve into the chilled glass.

Grate fresh nutmeg generously over the surface and serve at once.

How to serve

Glassware: Coupe or Martini glass
Serve temperature: Chilled
Garnish: Freshly grated nutmeg

The Brandy Alexander has the look of a cocktail that has wandered in from another era, which is exactly correct. It dates back to the early twentieth century and has been a fixture of after-dinner menus ever since. The drink rewards careful technique and good ingredients, but it is genuinely simple to make, and once you have the proportions in your hands you will make it again.

The three-part balance

Three ingredients in equal measures might suggest a drink without much personality, but the Brandy Alexander gets its character from the contrast between them. The cognac brings warmth and the faint oak of barrel ageing. Dark crème de cacao adds a real chocolate note, deeper and less sweet than people expect. Double cream pulls the two together and gives the drink its signature silkiness.

The temptation to adjust the ratios should be resisted. More cream and the drink becomes a dessert in a glass. More cognac and it loses the comfort that makes it work after dinner. The classic equal-measure version is genuinely the best version, and it has survived a hundred years of bar trends for that reason.

Shaking and finishing

A hard shake is essential. The cream needs to be properly emulsified into the spirits, which only happens when the shaker is cold and the ice has done its work. Fifteen seconds of confident shaking gives a smooth, slightly aerated drink. Anything less and you end up with two layers in the glass.

Double straining through a fine sieve catches the ice shards and any chocolate sediment from the crème de cacao. Pour into a properly chilled coupe and finish with a generous grating of fresh nutmeg. Pre-ground nutmeg will work in a pinch, but the difference between fresh and shelf-stable is significant, and the nutmeg sits visibly on the surface of the drink. It is part of the look as well as the flavour.

Frequently asked questions

What is the difference between dark and white crème de cacao?

Dark crème de cacao has a deeper cocoa flavour and a brown colour, which is what gives a Brandy Alexander its classic look. White crème de cacao is clear and milder, used when a paler drink is wanted.

Do I really need to double strain it?

Yes. Double straining catches any small ice shards from the shake and gives the drink a smooth, velvety surface. Without it, the texture is slightly choppy.

Is a Brandy Alexander a dessert drink?

It is often served after dinner in place of dessert, which is exactly where it belongs. It is rich, sweet and finishes the evening rather than starting it.

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