Brandy Alexander
A rich, elegant dessert cocktail combining Cognac, dark chocolate liqueur and fresh cream. Smooth and indulgent without being overly sweet, finished with freshly grated nutmeg.
Brandy Alexander Recipe
- Cognac 30 ml
- Cacao dark liqueur 30 ml
- Fresh whipping cream 30 ml
- Fresh nutmeg 1 pinch, freshly grated
- Ice 150 g for shaking
Make it properly
- Place your coupe glass in the refrigerator or fill it briefly with ice while preparing the cocktail.
- Pour the Cognac, Bols Cacao Dark Liqueur and fresh whipping cream into a cocktail shaker.
- Fill the shaker with ice and shake firmly for around 10–15 seconds until the mixture is very cold and lightly aerated.
- Remove the ice from the chilled coupe and fine strain the cocktail into the glass.
- Finish with a light pinch of freshly grated nutmeg over the surface.
WHAT MAKES A GOOD BRANDY ALEXANDER?
A good Brandy Alexander should be creamy and rich, but it should still taste clearly of Cognac.
The chocolate liqueur provides cocoa flavour and sweetness, while the cream softens the alcohol and gives the drink its smooth texture.
The equal-parts formula keeps the drink simple and balanced. Too much chocolate liqueur can make it overly sweet, while too much cream can mute the Cognac.
Fresh nutmeg is important because its warm aroma cuts through the richness and gives the cocktail a more elegant finish.
Your recipe, ready to save.
Download a compact recipe card and use the QR code to return to the live builder whenever you need to scale the quantities.
BRANDY ALEXANDER: RECIPE, INGREDIENTS & TIPS
The Brandy Alexander is one of the best-known classic after-dinner cocktails. Its combination of Cognac, crème de cacao and cream creates a drink that sits somewhere between a classic cocktail and a dessert. Despite its richness, the recipe remains remarkably simple: three ingredients in equal proportions, shaken until cold and silky. Freshly grated nutmeg completes the drink with a warm aromatic finish.
THE BEST INGREDIENTS FOR A BRANDY ALEXANDER
A good Brandy Alexander needs enough Cognac character to remain present alongside rich chocolate liqueur and fresh cream.
Choose a VS or VSOP Cognac with clear fruit, oak and spice. Very old Cognac is unnecessary here because the cream and chocolate naturally soften its finer nuances.
For the chocolate component, Drinkero recommends Bols Cacao Dark Liqueur 24% Vol. Its rich cocoa flavour and sweetness give the cocktail its distinctive dessert-like character.
Use fresh liquid whipping cream with around 30–35% fat for a smooth, silky texture. Finish with a small amount of freshly grated nutmeg for warm aromatic spice.
HOW TO BALANCE A BRANDY ALEXANDER
A Brandy Alexander depends on the balance between Cognac, chocolate liqueur and fresh cream.
Cognac provides warmth and structure, chocolate liqueur brings cocoa flavour and sweetness, and cream softens both while creating the cocktail’s smooth texture.
The classic 30 ml Cognac + 30 ml chocolate liqueur + 30 ml cream formula is simple, balanced and easy to scale, so it is the version Drinkero recommends.
THE STORY BEHIND THE BRANDY ALEXANDER
The Brandy Alexander developed from an earlier cocktail called the Alexander, which was originally made with gin, crème de cacao and cream.
The Cognac version appeared in the early 20th century and eventually became far more famous than the original.
Its exact origin is uncertain, but by the middle of the 20th century the Brandy Alexander had become a well-established after-dinner classic, especially popular for its combination of Cognac, chocolate and cream.
HOW TO GET THE RIGHT TEXTURE
The Brandy Alexander should be smooth and lightly aerated rather than thick like a milkshake.
Shake the ingredients firmly with plenty of ice for around 10–15 seconds.
This chills the drink quickly while incorporating just enough air into the cream to create a silky texture.
Fine straining into the coupe also keeps small ice fragments out of the finished drink.
The cocktail is served without ice.
HOW TO SERVE A BRANDY ALEXANDER
Serve the Brandy Alexander in a chilled coupe glass without ice.
For the classic presentation:
- strain into a chilled coupe
- keep the surface smooth and creamy
- grate a very small amount of fresh nutmeg over the top
- serve immediately
Avoid adding whipped cream, chocolate sauce or elaborate garnishes. The classic cocktail should remain clean and elegant.
Questions about the Brandy Alexander
What is a Brandy Alexander made from?
A classic Brandy Alexander contains Cognac, dark crème de cacao and fresh cream, usually in equal proportions.
Is crème de cacao the same as chocolate liqueur?
Crème de cacao is a type of sweet chocolate liqueur. Despite the word “crème”, it normally does not contain cream.
For Drinkero, we use the simpler ingredient name Chocolate Liqueur.
Should I use dark or white crème de cacao?
Both can work, but dark crème de cacao gives the Brandy Alexander a richer chocolate character and slightly deeper colour.
Does the cream need to be whipped?
No. Use cold liquid whipping cream straight from the container.
Do not whip it beforehand.
What percentage cream should I use?
Cream with approximately 30–35% fat works best. Around 35% gives the cocktail a particularly smooth, rich texture.
Is the Brandy Alexander served with ice?
No. The cocktail is shaken with ice and then strained into a chilled coupe glass.
How much nutmeg do I need?
Use approximately 1 pinch of freshly grated nutmeg per cocktail.
For group kits:
- 6 cocktails: 6 pinches
- 12 cocktails: 12 pinches
- 24 cocktails: 24 pinches
- 48 cocktails: 48 pinches
One whole nutmeg is generally enough even for the largest Drinkero kit.
Is the Alexander an official IBA cocktail?
Yes. The Alexander is included in the International Bartenders Association’s official cocktail list as one of The Unforgettables. See the IBA’s official Alexander recipe for the classic specification.