History of the Brandy Alexander
The Brandy Alexander is a creamy, sweet cocktail that’s been delighting drinkers for over a century.
Here’s what you’ll need to make this classic:
• 1.5 oz brandy
• 1 oz crème de cacao
• 1 oz heavy cream
• Freshly grated nutmeg for garnish
To make it, shake the brandy, crème de cacao, and cream with ice.
Then, strain into a chilled glass and top with nutmeg.
The drink’s origins are a bit murky.
Some say it first appeared in New York City around 1915.
Others link it to the 1922 royal wedding of Princess Mary in London.
The original “Alexander” actually used gin instead of brandy.
This gin version shows up in Hugo Ensslin’s 1916 book “Recipes for Mixed Drinks.”
The switch to brandy happened later, likely in the 1930s.
It made the drink smoother and more luxurious.
Barry Popik, a renowned food historian, has traced mentions of the Brandy Alexander back to the late 1930s in American newspapers.
The cocktail gained popularity throughout the mid-20th century.
It became known as a sophisticated yet approachable drink, perfect for after-dinner sipping.
Today, the Brandy Alexander remains a beloved classic.
You’ll find it on cocktail menus around the world, often with modern twists on the original recipe.