Easter Drinks: Brandy Alexander

Brandy Alexander

Earlier in the Easter Season we profiled the White Russian, a modern dessert drink made with vodka, coffee liqueur, and cream. While the White Russian is a great drink, it’s but a shadow of its predecessor, the brandy Alexander. A descendant itself of the “Alexander” (made with gin), the brandy Alexander is sweet, yet refreshing.

It was also referenced by one of the most influential conservatives of the twentieth century. It is always important that a gentleman is able to make up his mind. With his expected wit, William F. Buckley, Jr. reminds us of such when, in one of his 1975 columns, he despairs of the indecisiveness of guests at a party:

[…guests] saying at a cocktail party, when asked, “What can I bring you from the bar?” -“Anything. Anything at all.” People who say that mean to be accomodating. Actually, they merely confuse and exasperate. I’d rather a guest asked me for a brandy Alexander than for “anything at all.” To be sure, I would have to learn to make a brandy Alexander.”

The brandy Alexander is made with 1/3 cognac, 1/3 crème de cacao, and 1/3 cream, all shaken over ice and served up in a cocktail glass with nutmeg to garnish. It’s a delicious dessert drink and, again, an excellent way to celebrate the Easter Season.

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