The Brandy Alexander is one of the most famous and enduring examples of a dessert cocktail.1 Combining the warmth of aged brandy with the rich sweetness of chocolate liqueur and cream, it’s a luxuriously smooth and creamy drink often served as a final course or a decadent nightcap.2
đź“ś A Little History: From Gin to Brandy
The Brandy Alexander has a sophisticated, early 20th-century pedigree, though it started with a different base spirit.3
The Original Alexander (1915): The earliest recipe, first documented in 1915, was simply called the Alexander Cocktail and used gin as its base spirit, mixed with white crème de cacao and cream.4 It is widely credited to a New York City bartender named Troy Alexander.5 Legend holds that he created the “snow-white” drink to celebrate the successful marketing campaign of a white-dressed character, Phoebe Snow, used to promote a clean-burning coal railroad.6
The Brandy Evolution (Early 1920s): The switch from the drier, botanical gin to the richer, fruitier brandy (often Cognac) occurred soon after, likely in the early 1920s.7 This variation, the Brandy Alexander, proved far more popular and ultimately eclipsed the original. The brandy adds a depth of flavor—notes of vanilla, oak, and dried fruit—that harmonizes beautifully with the chocolate and cream.8
Pop Culture Icon: Its creamy, non-intrusive flavor helped the Brandy Alexander maintain popularity through the mid-20th century.9 Its status was cemented by celebrity endorsements, including being famously referred to as “my milkshake” by John Lennon.10
Today, the classic recipe remains a simple, three-ingredient formula: equal parts spirit, liqueur, and dairy, always finished with a fragrant dusting of nutmeg.11
🍸 Classic Brandy Alexander Recipe
The beauty of the Brandy Alexander lies in its simplicity. Use a good quality brandy or Cognac for the best results, as its flavor forms the backbone of the drink.
| Ingredient | Measurement (Equal Parts Ratio) |
| Brandy (or Cognac) | 1.5 oz / 45 ml |
| Crème de Cacao (Dark or White) | 1 oz / 30 ml |
| Heavy Cream (or Half-and-Half) | 1 oz / 30 ml |
| Garnish | Freshly grated nutmeg |
Instructions
Chill Your Glass: Place a coupe or cocktail glass in the freezer to chill while you prepare the drink.12 This is crucial for maintaining the cocktail’s rich, creamy texture.
Combine Ingredients: Add the Brandy/Cognac, Crème de Cacao, and Heavy Cream to a cocktail shaker.13
Add Ice: Fill the shaker 2/3 full with large, cold ice cubes.
Shake Vigorously: Seal the shaker and shake hard for at least 15-20 seconds.14 Shaking vigorously is necessary to properly emulsify the cream and chill the mixture until the outside of the shaker is frosted.15 This creates the essential, velvety mouthfeel.
Strain and Serve: Double-strain the mixture (using a fine-mesh strainer over your cocktail strainer) into the chilled glass. This ensures a perfectly smooth drink, free of small ice shards.
Garnish: Grate fresh nutmeg over the top of the cocktail just before serving.16 The warmth of the nutmeg is the perfect aromatic counterpoint to the cold, creamy base.17
Pro Tips for Perfection
Crème de Cacao Choice: You can use either dark or white (clear) Crème de Cacao.18 Dark will give the cocktail a light brown, milk-chocolate color, while white will keep the drink an elegant, pristine white. The flavor difference is subtle.
Fresh Nutmeg is a Must: Avoid pre-ground nutmeg if possible.19 Freshly grated whole nutmeg provides a far superior aroma and spicy kick that defines the classic flavor profile.20
The Wisconsin Twist (Frozen): A popular variation, especially in the American Midwest, swaps the cream for a scoop or two of vanilla ice cream and blends the mixture for a decadent, boozy milkshake texture.21
