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Drink of the Week: Brandy Alexander

Brandy Alexander.The biggest drinking holiday of the year is tomorrow night, and I’m thinking it might be time for something really special, or at least something especially fun to cap off a long day of drinking, eating, and socializing. We’re basically talking about a pleasantly uplifting dessert in a glass that makes for a very nice egg nog alternative.

Brandy Alexander is a simple enough drink that is typically regarded as a true cocktail classic and a more cocktailian-friendly version of your Chocolate Martinis and such. It’s true that acerbic postwar cocktail scribe David A. Embury dissed it to some extent in “The Fine Art of Mixing Drinks,” noting that it was the opposite of the appetite-encouraging, pre-dinner drinks he preferred. At the same time, even he agreed it made a grand dessert drink, even if believed those to be of a lower order.

On the other hand, this is not a drink to show off your favorite brand of super-high end Cognac or Armagnac; it appears it was developed during prohibition to hide the flavors of poor quality liquor. I should add that the original (the Alexander), although a less popular version of this drink, was made with gin. I’m not sure if was the bathtub variety but, if you’re talking Tanqueray or Gordon’s, it’s also worth a try that way. Definitely feel free to substitute your favorite whiskey or rum in this one if your New Year’s liquor cabinet is brandy-impoverished.

Brandy Alexander

1 ounce brandy
1 ounce crème de cacao (most prefer the dark colored version)
1 ounce heavy cream
Ground nutmeg (desirable garnish)

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