Brandy/Cognac
Brandy Alexander
A dessert in a coupe glass — cognac, chocolate, and cream in equal, easy balance.
Every recipe on Sipped Right is tested at home before it's published — not just written.
Origin
The story most often told places the Brandy Alexander at a 1922 London society wedding — Princess Mary and Viscount Lascelles — though, like most drinks from that era, the exact night is impossible to pin down with certainty. What's better documented is its lineage: an earlier "Alexander" already existed, built on gin rather than cognac, and the two versions were poured side by side for years before the richer cognac recipe became the one everyone remembers. By mid-century it had earned a permanent seat on the IBA's official "Unforgettables" list — the kind of drink that outlasts the trends around it. A hundred years on, it's less something you order to be seen with and more something you make for yourself on a quiet night, which might be the better legacy of the two.
Flavour Profile
Good for anyone who wants dessert without making dessert — rich, chocolatey, silky from the cream, cognac's warmth underneath rather than fighting for attention. Not for a session drink; it's rich enough that one is usually the right amount. Roughly 20–25% ABV.
Glass & Garnish
Chilled coupe, no ice. Garnish: freshly grated nutmeg, dusted on right before serving — it cuts through the cocoa so the drink doesn't taste one-note sweet.
Ingredients
- Cognac1 oz
- Dark crème de cacao1 oz
- Heavy cream1 oz
- Freshly grated nutmegFor garnish
Method
- Chill a coupe glass.
- Add cognac, dark crème de cacao, and heavy cream to a shaker with ice.
- Shake 15 seconds until well chilled.
- Strain into the chilled coupe.
- Garnish with grated nutmeg.
Notes
White crème de cacao gives a paler pour with the same flavor. Half-and-half works for a lighter version. Not a batching cocktail — shake to order. Pairs with dark chocolate or plain shortbread.
Tools Used
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