Brandy Alexander
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The Brandy Alexander was a darned popular drink when I was working Upper East Side bars in Manhattan during the ’70s, and when carefully crafted, it can be a quality quaff. But where did it come from?
It’s obviously a pimped-out version of the classic—but largely forgotten—Alexander cocktail and mixes brandy instead of gin with creme de cacao and cream. But whoever eighty-sixed the British gin and welcomed the French cognac to the party is, I believe, lost to history.
One of the earliest known printed recipes for the Alexander can be found in Hugo Ensslin’s 1916 book “ Recipes for Mixed Drinks .” The cocktail, according to historian Barry Popik, was likely born at Hotel Rector, New York City’s premier pre-Prohibition lobster palace. The bartender there, a certain Troy Alexander, created his eponymous concoction in order to serve a white drink at a dinner celebrating Phoebe Snow.
Phoebe Snow, I should explain, was a fictitious character used in an advertising campaign for the Delaware, Lackawanna and Western Railroad. The company wanted to get the message across that it powered its locomotives with anthracite, a clean-burning variety of coal. The ads emphasized this by showing Ms. Snow traveling while wearing a snow-white dress.
Getting back to the Brandy Alexander, I should note that it was first known as the Alexander #2. Want to know the secret to making the drink? Go heavy on the brandy and light on the sweet stuff. My recipe is a decent jumping-off point; you can play with it to make it your own. Try the original gin-based Alexander, too. It’s a mighty fine drink.
Add cognac, dark creme de cacao and cream into a shaker with ice and shake until well-chilled.
Strain into a chilled cocktail glass or a coupe glass.
Garnish with freshly grated nutmeg.
https://en.wikipedia.org/wiki/Brandy_Alexander
https://www.liquor.com/recipes/brandy-alexander/
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Brandy Alexander
