Underhill-Lounge

Alexander Cocktail (No. 2)

1/3 Crème de Cacao. (generous 3/4 oz Crème de Cacao)
1/3 Brandy. (generous 3/4 oz Korbel VSOP Brandy)
1/3 Fresh Cream. (generous 3/4 oz Sweet Cream)

Shake well and strain into cocktail glass. (Even though I neglected it, a sprinkle of freshly grated nutmeg or cocoa is a nice addition to this cocktail.)

I guess I don’t particularly think of this as a 1930s style cocktail, as by the time I grew up in the 1970s, it was a staple of bars all over the Midwest.

I do, however, have a vague memory of it being an ice cream blender drink when I was growing up, rather than a cocktail.

Like the Alexander (No. 1) it does need to be shaken well, and to me is rather more appealing.

Oddly, on Feist’s new record “The Reminder” there is a song about a boy she calls her “Brandy Alexander.” “Always gets me into trouble,” but, “It goes down easy.” A fine characterization of a Brandy Alexander, if there ever was one.

This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.