Brandy Alexander

The story

The Brandy Alexander is believed to have originated in the early 20th century, possibly as a variation of the Alexander cocktail, which used gin. It gained popularity during Prohibition and was further popularized by its appearance in the 1970s, often associated with dessert cocktails. Its rich, creamy texture and sweet flavor profile have helped it maintain a place in cocktail culture.

How it tastes

The Brandy Alexander offers a rich and creamy flavor, combining the warmth of brandy with the sweetness of chocolate from the crème de cacao. The addition of nutmeg provides a subtle spice, making it a comforting choice for dessert or after-dinner sipping.

Getting it right

The key to a successful Brandy Alexander lies in properly shaking the ingredients with ice to achieve a well-chilled and frothy texture. Fine straining ensures a smooth pour, while freshly grated nutmeg as a garnish adds an aromatic finish.

Variations

• Chocolate Alexander — Substitutes brandy with chocolate liqueur for a more intense chocolate flavor.
• Brandy Alexander Royale — Topped with a splash of sparkling wine for added effervescence.

Substitutions

• Cognac — Any quality brandy can be used as a substitute.
• Crème de Cacao — Chocolate syrup can be used in place of crème de cacao for a non-alcoholic version.

Questions

Can I make a Brandy Alexander without alcohol?

Yes, you can create a non-alcoholic version by using chocolate syrup, cream, and a splash of vanilla extract.

What type of glass should I use?

A coupe glass is traditional for serving a Brandy Alexander, but you can also use a cocktail glass.

Is there a way to make it less sweet?

To reduce sweetness, consider using less crème de cacao or opting for a drier brandy.

This text was drafted by a language model from the catalogue’s data and is machine-translated outside English.

Updated October 5, 2026