Brandy Alexander

You don't need an ultra-expensive bottle, but a solid, approachable VS or VSOP Cognac, such as Hennessy or Courvoisier, works beautifully in a Brandy Alexander. The rich chocolate notes from the crème de cacao will dominate, so the brandy mainly provides a warm, aromatic backbone. Some bartenders even split the base spirit, using half Cognac and half apple brandy for more depth.

A Brandy Alexander must be vigorously shaken, not stirred, because it contains heavy cream. Shaking with ice not only chills the ingredients but also thoroughly integrates the dense cream with the brandy and crème de cacao. After shaking, it is traditionally strained into a chilled coupe or martini glass and garnished with fresh nutmeg.

The original 'Alexander' cocktail, which dates back to the early 20th century, was actually made with gin rather than brandy. The Brandy Alexander emerged later as a richer, sweeter variation that swapped the botanical gin for warm grape brandy. The gin version is much sharper, while the Brandy Alexander leans heavily into its role as a liquid dessert.

Yes, you can easily substitute heavy cream with oat milk creamer or full-fat coconut milk to create a dairy-free Brandy Alexander. Oat milk tends to work best because it mimics the rich, thick texture of dairy without adding an overpowering coconut flavor. You may need to adjust the ratios slightly, as non-dairy creams vary in thickness.