Toasting the last Brandy Alexander of the year, celebrating the close of winter.

BRANDY (FA) changes its character from boozy off the shake to a smooth, more subtle note after a longer steep.

CHOCOLATE MOUSSE (VTA) is a nice combo of dark and milk chocolate with the right creamy texture and complexity. This also changes with a longer steep, losing it's dark chocolate to a more milk chocolate flavor. There are other chocolates/cocoa you can use to survive a steep but again, you sacrifice the Brandy and they are missing the Mousse profile.

CREAM FRESH (FA) is probably the most widely used flavor for creamy cocktails due to it's clean profile, never interfering with the other flavors or adding BTA.

For me, 0.80% EGGNOG (FLV) gives just the right amount of nutmeg that Brandy Alexanders are known for, as well as contributing to its creaminess.

Taking all this into account, I think a short steep is best for this mix.



Over the years, the Brandy Alexander has been transformed into a dessert cocktail, as shown above. Vanilla ice cream, coffee, chocolate, caramel are some popular additives. However, I wanted to stay traditional so the user can take their own path. I present a basic and realistic Brandy Alexander for you to play with.

Real Ingredients: 1 part each of Cognac, Creme de Cacao, Fresh Cream. (Nutmeg or Cinnamon option)