You’re probably thinking of your grandmother. Or maybe a smoke-filled jazz club from a movie set in 1962. The Brandy Alexander has this reputation for being a "frou-frou" dessert drink, something meant for people who don't actually like the taste of booze. Honestly? That’s a total misconception. When you actually sit down and figure out how do you make a brandy alexander drink with the right ratios, it’s a punchy, sophisticated cocktail that balances the heat of the spirit with a velvety, chocolate-laced finish. It isn't just a milkshake for adults. It’s a classic for a reason.
John Lennon famously loved them. He called them "milkshakes," which probably explains why he got into so much trouble at the Troubadour in 1974. If you drink too many of these thinking they're just melted ice cream, they will absolutely wreck you. The trick is the brandy. If you use cheap, rail-grade stuff, the whole thing tastes like synthetic vanilla and regret. You need something with a bit of age, a bit of wood, and enough backbone to stand up to the heavy cream.
The History Most People Get Wrong
People like to claim this drink was created for the wedding of Princess Mary and Viscount Lascelles in 1922. That's a nice story. It's also probably wrong. Most cocktail historians, including the legendary David Wondrich, point toward a bartender named Troy Alexander at Rector’s in New York City. The story goes that he created it to celebrate a successful advertising campaign for the Delaware, Lackawanna and Western Railroad. The campaign featured a fictional character named Phoebe Snow who always wore white to show how clean the coal-burning trains were. Hence, a white drink.
But wait. The original "Alexander" wasn't even made with brandy. It was a gin drink.
Switching gin for brandy was a stroke of genius that happened somewhere in the early 20th century, and it fundamentally changed the texture of the cocktail. Gin provides a botanical, sharp edge. Brandy provides a deep, grape-based warmth. By the time the 1970s rolled around, the Brandy Alexander was the king of the "disco drinks," though it’s far older and more dignified than the neon-colored concoctions that followed it.
What You Actually Need in Your Shaker
Let’s talk ingredients. You can’t just throw random stuff in a glass and hope for the best.
First, the spirit. You want a decent Cognac or a high-quality California brandy. Think Pierre Ferrand 1840 or maybe a Remy Martin VSOP if you're feeling spendy. You need that oaky depth. If the brandy is too thin, the cream just swallows it whole.
Second, the Creme de Cacao. This is where people mess up. You want the dark stuff? No. For a Brandy Alexander, you generally want Creme de Cacao Blanc (the clear version). Using the dark version makes the drink look like muddy dishwater. It tastes the same, sure, but we eat and drink with our eyes first. Look for brands like Giffard or Tempus Fugit if you want the real deal cacao flavor instead of just liquid sugar.
✨ Don't miss: Williams Sonoma Deer Park IL: What Most People Get Wrong About This Kitchen Icon
Then there’s the cream. Use heavy cream. Not half-and-half. Definitely not milk. You want that fat content to create a silky mouthfeel that coats the back of your throat. It’s a luxury. Treat it like one.
Finally—and this is non-negotiable—fresh nutmeg. If you use the pre-ground dust that’s been sitting in your pantry since the Obama administration, you've failed. You need a microplane and a whole nutmeg seed. That aromatic spike is what cuts through the dairy and makes the drink smell like a sophisticated evening rather than a child's snack.
How Do You Make a Brandy Alexander Drink Step-by-Step
Start by chilling your coupe glass. Put it in the freezer. If you don't have room, fill it with ice and water while you prep. A warm Brandy Alexander is a tragedy.
Grab your shaker. You’re going to use equal parts of everything. This is the "Golden Ratio" for this specific cocktail:
- 1 oz Brandy (Cognac is better)
- 1 oz White Creme de Cacao
- 1 oz Heavy Cream
Some bartenders like to go a bit heavier on the brandy—maybe 1.5 oz—to make it a "drier" drink. I actually recommend this if you're using a particularly rich cream. It prevents the drink from becoming cloying.
Add plenty of ice to your shaker. You want big, solid cubes. Small, melty ice will dilute the cream and make the drink watery. Shake it. No, really shake it. You aren't just mixing; you're aerating the cream. You want to shake until the outside of the tin is so cold it hurts your hands. This usually takes about 15 to 20 seconds of vigorous movement.
Strain it into your chilled glass. You should see a beautiful, frothy foam on top. Now, grab that nutmeg. Grate it right over the center. You want a light dusting, enough to catch the light and the nose.
🔗 Read more: Finding the most affordable way to live when everything feels too expensive
Why Texture Is Everything
The reason this drink works—and why it has survived over a hundred years—is the physics of the cream. When you shake heavy cream with alcohol and ice, you're essentially creating a very loose, boozy whipped cream. This creates a barrier on your tongue that allows the chocolate notes of the liqueur to hit first, followed by the slow burn of the brandy.
If you stir a Brandy Alexander, you're doing it wrong. Stirring doesn't provide the aeration needed to lift the heavy fats in the cream. You'll end up with a flat, oily liquid that feels heavy and unpleasant. You need the bubbles. You need the lift.
Common Mistakes and How to Avoid Them
The biggest sin is over-sweetening. Some cheaper brands of Creme de Cacao are essentially corn syrup with a hint of chocolate flavoring. If your drink tastes like a candy bar, try reducing the liqueur by a quarter ounce.
Another issue is the ice. If you're using "fridge ice" (those little hollow crescents), they melt instantly. This adds too much water. If you're stuck with bad ice, shake for less time but shake harder.
And please, for the love of all things holy, don't use whipped cream from a can as a garnish. This isn't a Starbucks Frappuccino. The cream is in the drink, not on top of it. The only garnish allowed is that nutmeg. Some people try cinnamon, but cinnamon is too aggressive. It fights with the brandy. Nutmeg is a team player; it highlights the wood notes in the Cognac.
The Modern Variations
Once you've mastered the classic, you can start tweaking. Some people swap the brandy for Bourbon, which makes it a "Bourbon Alexander." It’s heavier, woodier, and feels a bit more like a winter bonfire.
Others use green Creme de Menthe instead of Cacao, which gives you a Grasshopper. That's a different beast entirely—minty, bright green, and very much a 1950s dinner party staple.
💡 You might also like: Executive desk with drawers: Why your home office setup is probably failing you
But if you want to stay true to the spirit of the drink, try playing with the brandy itself. An Apple Brandy (like Laird’s Bottled in Bond) makes a phenomenal autumnal version of this cocktail. The apple and chocolate combination is surprisingly deep and complex.
Essential Equipment Checklist
You don't need a professional bar setup, but a few things make the process significantly easier:
- A Boston Shaker: The two-piece metal tins are better for getting a cold seal than the three-piece cobbler shakers with the built-in strainers.
- A Hawthorne Strainer: To keep the ice chunks out of your silky drink.
- A Fine-Mesh Sieve: Double-straining (pouring through the Hawthorne and a small tea strainer) ensures there are no tiny shards of ice to ruin the texture.
- A Microplane: Essential for the nutmeg.
Making It for a Crowd
If you're hosting a dinner party and someone asks, "how do you make a brandy alexander drink for six people?", do not try to shake them all at once. You can't get enough air into the cream if the shaker is too full. Work in batches of two.
You can "pre-batch" the brandy and the creme de cacao in a bottle ahead of time, but never pre-mix the cream. Dairy starts to change the second it hits alcohol and sits. Keep the cream in the fridge until the very last second.
Final Thoughts on the Perfect Sip
There is something inherently celebratory about a Brandy Alexander. It’s a "final act" drink. It belongs at the end of a long meal, perhaps alongside a piece of dark chocolate or a simple biscotti. It’s not a drink you rush. You sit with it. You let the nutmeg hit your nose. You appreciate the fact that you're drinking history.
To truly master the craft, focus on your sourcing. Buy the best cream you can find—preferably from a local dairy if you have access to one. The difference in flavor between "supermarket generic" and "pasture-raised heavy cream" is staggering when it’s one-third of your cocktail.
Actionable Next Steps
- Check your liqueur: Look at your bottle of Creme de Cacao. If it’s dark brown, go buy a bottle of "Blanc" or "White" cacao liqueur for a cleaner presentation.
- Test your ratios: Try the 1:1:1 ratio first. If it's too sweet, move to 1.5 parts brandy, 1 part cacao, 1 part cream.
- Freeze your glassware: Clear a spot in your freezer right now. A chilled glass is the easiest way to upgrade any home cocktail.
- Buy whole nutmeg: Stop using the powder. The essential oils in a freshly grated nut are what make this drink go from "okay" to "world-class."