Brandy Alexander

By Rosie Schaap

Brandy Alexander
Sarah Anne Ward for The New York Times. Prop stylist: Maeve Sheridan.
Rating
4(256)
Comments
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It's sweet, but not too sweet. It's retro, but really timeless. Only the hardest cases could resist the charms of this creamy, frothy delight. That's a dare.

Featured in: Two Cocktails to Chill Your Chill Away

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Ingredients

  • 1oz. brandy
  • 1oz. crème de cacao
  • 1oz. heavy cream
  • Nutmeg
Ingredient Substitution Guide
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Preparation

  1. Step 1

    Shake brandy, crème de cacao and cream with ice.

  2. Step 2

    Strain into a coupe.

  3. Step 3

    Grate a little nutmeg on top.

Ratings

4 out of 5
256 user ratings
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Comments

Troy

A proper cocktail is 3-4 oz of spirits & mixers. Shaking or stirring adds another 1-1.5 oz of water from chilling & dilution.
A drink any larger requires rapid consumption or you end up drinking a warm drink. The size of this drink is spot on.

E

90% of the cocktails you’ve ever had that weren’t topped with soda were 3oz. That’s the industry standard.

LGC

I make these all winter. I prefer a slightly higher proportion of brandy to equal amounts of cream and creme de cacao - 1.5/1/1. I use heavy cream, light cream, or half-and-half, depending on what's in the frig. Nutmeg can overwhelm so I use it sparingly.

Dale

A brandy or grasshopper dessert drink made with cream or milk and not ice cream is not worthy of printing. Try it, you'll never go back

CSB

Agree with more brandy - 1.5 Oz and I use half and half and dash of nutmeg. Delightful lighter option when serving spiked eggnog at the holidays.

Jo

This is my happy holiday drink of choice! Simple and forgiving for what is in the fridge.

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