The Brandy Alexander recipe
for your table
Put cognac, crème de cacao, and cream in a shaker with plenty of ice.
Shake vigorously for 15 seconds.
Double-strain into a chilled coupe.
Grate a generous amount of fresh nutmeg over it.
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The story
The Alexander began around 1915 as a gin cocktail, presumably mixed by Troy Alexander at New York's Rector's in honor of an advertising figure dressed in white, hence the snow-white cream. The brandy variation displaced the original in the 1920s and 1930s and became the chic nightcap of high society. The story of Lennon's 'lost weekend' in 1974 also became famous, when Harry Nilsson introduced him to the Brandy Alexander, with legendary rowdy consequences at the Troubadour club. The cocktail itself remained stylish throughout.
The right glass
The Brandy Alexander belongs in a 20 to 30 cl coupe: wide enough for the nutmeg to release its aroma, elegant enough for this cocktail's character. The cocoa-brown color with the grated spice on top is pure autumn poetry in crystal. Choose a model with a thin rim; creamy cocktails taste noticeably lighter from it. For the cognac itself, served neat after dinner, take a look at our cognac glasses.
Luigi Bormioli Meravigliosi Champagne Glass / Coupe 30 cl (6 pieces)
Lehmann Roma Champagne Glass / Coupe 22 cl (6 pieces)
Both sets together € 102,90.
The right tools
For a Brandy Alexander, besides the glass, you use a Boston shaker, a jigger for precise measuring, a cocktail strainer, a fine strainer for double straining and a nutmeg grater. These are the bar tools we use ourselves; you can find everything in our bar tools & cocktail sets.
Glassware set (our choice 01) + 5 bar tools together € 104,70.
Variations & twists
The original with gin, the Alexander, is drier and worth trying. Blended with vanilla ice cream, it becomes a holiday milkshake, and with an espresso added, an Alexander Affogato. The nutmeg is non-negotiable; freshly grated or nothing. Looking for more inspiration? Browse more than 100 cocktail recipes.
Serving tip
Nutmeg from a grinder or freshly grated, never from a jar, is what makes the difference between good and unforgettable in this cocktail. It is also delicious blended with a scoop of vanilla ice cream as a Christmas dessert.
Good to know
Alexander or Brandy Alexander
The original Alexander, from around 1915, uses gin: equal parts gin, crème de cacao, and cream. That version is drier and more spiced, and the juniper cuts through the cream in a surprisingly refreshing way. When brandy became popular in the 1920s, the cognac version replaced the original so completely that most people automatically think of brandy when they hear Alexander. Both use the same three 3 cl measures and the same grated nutmeg on top. If you want to know why the gin version was once the standard, make them side by side sometime.
Brandy or cognac: which should you choose?
Cognac is brandy from the area around the French city of the same name, double-distilled in copper stills and aged in oak for at least two years. Other brandy does not have to meet any of those requirements. For this cocktail, VS or VSOP cognac is the logical choice: enough vanilla and dried fruit to come through the 3 cl of cream, without sacrificing an XO whose nuances would disappear anyway. Spanish brandy de Jerez also works and is sweeter and nuttier. Avoid cheap flame brandy, as it mainly brings alcoholic harshness.
Dark or white crème de cacao
The difference is mainly in the color and hardly at all in the taste. Dark crème de cacao makes the cocktail light brown, like coffee with lots of milk, and gives it a slightly fuller chocolate character. The white version is clear and produces a snow-white glass, which is closer to the original idea: the drink is said to have been created around an advertising figure dressed in white. Both usually contain around 24 percent alcohol and are about equally sweet. So choose based on what you want to see in the glass, and grate fresh nutmeg over both.
As a dessert with vanilla ice cream
The proportions work excellently for a dessert. Place two scoops of vanilla ice cream in a chilled coupe or dessert glass and pour 2 cl cognac and 2 cl dark crème de cacao over it, with nutmeg on top; it is an ending in the style of an affogato. If you want to keep it drinkable, blend one scoop of ice cream with the standard recipe instead of the heavy cream. Around Christmas, a pinch of cinnamon alongside the nutmeg works well. Keep the portion small, because with cream, liqueur, and ice cream, this is a heavy dessert.
Frequently asked questions
What is a Brandy Alexander?
A Brandy Alexander is a creamy dessert cocktail made with 3 cl cognac, 3 cl dark crème de cacao, and 3 cl heavy cream, shaken and finished with freshly grated nutmeg. It is served straight up in a coupe and is considered a classic ending to a long dinner.
What is the recipe for an Alexander cocktail?
The original Alexander uses gin instead of cognac: equal parts gin, crème de cacao, and cream, shaken for fifteen seconds with plenty of ice and double-strained into a chilled coupe. Finally, grate fresh nutmeg over it. Drier than the brandy version and certainly worth trying.
Who invented the Brandy Alexander?
The Alexander originated around 1915 in New York, presumably mixed by Troy Alexander at Rector's restaurant, in honor of an advertising figure dressed in white; hence the snow-white cream. The brandy variation displaced the original gin version in the 1920s and 1930s and became the elegant after-dinner drink.
What is the difference between brandy and cognac?
Cognac is brandy, but not all brandy is cognac: cognac must come from the French region of the same name and be distilled according to strict rules. Choose a bottle here that you would also drink neat. Serve in a coupe; see our champagne coupe glasses.
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