On a cool day like today in New York, the call at the bar is for a smooth, warming, and luxuriously creamy cocktail to help fight the chill in the air. The classic Brandy Alexander is the perfect evening tipple. Not the name of a Staten Island drag queen, but a sweet blend of cognac, crème de cacao, and cream.
A time-tested variation on the classic gin pour, the Alexander, this cocktail has been around since the early 1900’s. Although its origin is unclear, the name probably originates from Alexander the Great who "wept for more worlds to conquer". In 1930, the drink made its print debut in a book by Harry Craddock, a bartender at the Savoy Hotel in London who was a master at mixing cocktails. Amusingly, it was then listed as one of the ten worst cocktails by Esquire magazine in 1934.
To create the perfect Brandy Alexander, fill a clean cocktail shaker or mixing glass with ice and add 2 measures of brandy (preferably cognac, though no need to go for the super premium stuff), 1 measure of dark crème de cacao, and 1 measure of heavy cream. Shake the contents vigorously and then strain the frothy elixir into a chilled martini glass. Garnish by grating fresh nutmeg over the surface of the drink.
Though there is little variation on taste, this drink is called a Panama when made with light crème de cacao, instead of the dark crème de cacao.
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