Brandy Alexander
Cocktailing
English - October 01, 2016 18:03 - 2 minutes - 2.93 MB - ★★★★★ - 3 ratingsTechnology Education How To Homepage Download Apple Podcasts Google Podcasts Overcast Castro Pocket Casts RSS feed
The Alexander was invented in the early 20th century by Troy Alexander at
Rector's in New York City. The original gin gave way to brandy, resulting
in the Alexander #2, aka the Brandy Alexander.
The recipe I'm using calls for a 1:1:1 ratio of brandy, creme de cacao, and
cream. You'll also find references to a 2:1:1 ratio which definitely seems
like a good thing to try if you want something less sweet.
The nutmeg garnish is important on this one. Try to get a whole nutmeg and
grate it on the cocktail. The aroma really enhances the experience.
2 oz. Cognac or brandy
2 oz. creme de cacao (white or dark)
2 oz. heavy cream
fresh nutmeg
Place Cognac, creme de cacao, and cream in a shaker with ice. Shake
vigorously. Strain into a cocktail glass. Grate fresh nutmeg on top as
garnish.
Photos by Lisa Denkinger
See photo (https://www.instagram.com/p/BLB4OPugfGq)
See photo (https://www.instagram.com/p/BLB4K4HAhGU)
Rector's (http://www.theamericanmenu.com/2015/08/rectors.html)
The lobster palaces of New York (https://ephemeralnewyork.wordpress.com/tag/lobster-palaces/)
A little history (http://www.liquor.com/articles/behind-the-drink-the-brandy-alexander)
Rate Cocktailing on iTunes (https://itunes.apple.com/us/podcast/cocktailing/id1084161541)
Off to Osaka Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
http://creativecommons.org/licenses/by/3.0/
The Alexander was invented in the early 20th century by Troy Alexander at
Rector's in New York City. The original gin gave way to brandy, resulting
in the Alexander #2, aka the Brandy Alexander.
The recipe I'm using calls for a 1:1:1 ratio of brandy, creme de cacao, and
cream. You'll also find references to a 2:1:1 ratio which definitely seems
like a good thing to try if you want something less sweet.
The nutmeg garnish is important on this one. Try to get a whole nutmeg and
grate it on the cocktail. The aroma really enhances the experience.
2 oz. Cognac or brandy
2 oz. creme de cacao (white or dark)
2 oz. heavy cream
fresh nutmeg
Place Cognac, creme de cacao, and cream in a shaker with ice. Shake
vigorously. Strain into a cocktail glass. Grate fresh nutmeg on top as
garnish.
Photos by Lisa Denkinger
The lobster palaces of New York
Off to Osaka Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
http://creativecommons.org/licenses/by/3.0/