Make me a ... Brandy Alexander

By Chris Sherman
Published June 27, 2007

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Vinoy Brandy Alexander

1 1/2 ounces brandy

3/4 ounce Godiva dark chocolate liqueur

One scoop house-made ice cream

Combine ingredients in blender. Puree quickly, pour into martini glass. Garnish with nutmeg and cinnamon stick.

Editor's note: Any high-quality ice cream may be used. For a more traditional recipe, replace the ice cream with 3/4 ounce dairy cream. Pour all ingredients over ice in a cocktail shaker. Shake, strain and serve.

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The sweet froth and unmistakable chocolate of the Alexander is a classic rejoinder to purists, this writer included, who snicker at the range of Baskin-Robbins flavors in modern mixology.

History: Combining cream and chocolate liqueur with booze sounds contemporary but it's a classic pair that dates back to the frivolous times of another century, the 1920s. The first Alexanders were lighter, made with the original creme de cacao, which is white or clear, and gin, not brandy. When brandy was added, the darker creme de cacao was used.

Today: Smart bartenders of the Ben & Jerry's generation have updated the Alexander by replacing whole cream or half and half with ice cream. In Marchand's Grill at the Renaissance Vinoy Resort, hotel pastry chefs churn out a variety of such flavors but bartenders stick to the house-made vanilla. Instead of creme de cacao, they use Godiva dark chocolate liqueur. Fine Cognac or Armagnac would be lost, so the bar uses Korbel brandy.