Brandy Alexander
Posted on December 20, 2012 | Tags: , ,

Rebecca Klemke Kitchen

Recipe from Decades Of Decadence, by Rebecca Klemke. This original recipe is written in my Great Aunt Sally Gallinari’s traditional penmanship; old-school style where you write with the entire arm, not the fingers and wrist. This recipe is a classic holiday cocktail our family made throughout December’s festivities. It feels like sipping on a little holiday spirit. Brandy Alexander’s richness and density almost makes for a meal in itself and can be a great substitute for dessert. Our family serves Brandy Alexander pre-dinner — displayed in a large bowl surrounded by cocktail glasses and a ladle to serve. Festive times call for festive measures, and with so many people in a large family, feeling the joy can be a challenge not for the faint of heart. But, it boils down to pure decadence and a few drinks to help lighten up! I always use a really nice Brandy or Cognac, such as St-Rémy or Courvoisier. Although they are expensive, I feel quality is best especially since we indulge in this treat only once a year. Though be careful — these can easily get you a little tipsy.

original brandy recipe

Brandy Alexander

  • 1/2 oz dark crème de cacao (substitution: dark godiva or other dark chocolate liqueur)
  • 1/2 oz brandy or cognac
  • 2 oz heavy cream (Sally uses whipping cream of course, the rest of us use 1/2 & 1/2 cream, homogenized milk, or 2% milk)
  • pinch nutmeg

Shake well with cracked ice. Serve in a beautiful glass. Sprinkle with nutmeg.

If ice is not strained out it will dilute the drink too much. Personally, I like my Brandy Alexander a little watered down; otherwise I’m stuffed after two with no room for good food. Start a celebration off on the right foot, but watch out – these can get slightly dangerous!