Brandy Alexander

• brandy↗80ml ml
• crème de cacao↗50ml ml
• double cream↗50ml ml
• ice
• golden sugar↗1 tsp tsp
• ground nutmeg↗1 tsp tsp
• ground cinnamon↗1 tsp tsp

Step-by-step instructions

1. 1

   To make the garnish, mix the sugar, nutmeg and cinnamon together and set aside.

2. 2

   Pour the brandy, crème de cacao and double cream into a cocktail shaker (or see the tip below), then add a generous handful of ice. Shake until the outside of the shaker becomes very cold, then strain into two small coupe or cocktail glasses. Garnish with the spiced sugar and serve.

3. 3

   Three Brandy Alexander variations: Serve these cocktails at your next dinner. They are so tasty they can act as a dessert – serve with a teaspoon to enjoy all the fillings. Triple Alexander. Drop one black cherry in syrup at the bottom of two small cocktail glasses together with a drop of syrup. Tip: 80 ml brandy, 50 ml sweet sherry, 50 ml double cream, 1 tsp sugar syrup and ¼ tsp vanilla bean paste, place in a blender with a small handful of ice. Blend until smooth and very cold, then pour into prepared glasses. Top with whipped cream and garnish, serve with savoiardi or biscuit sticks for dipping. For 2 servings. Strawberry Alexander. Blend 80 ml gin, 50 g frozen strawberries, 50 ml double cream, 25 ml triple sec and 25 ml water in a blender until very smooth. Pour into two glasses and garnish each with a mini‑meringue, mint leaf and a pinch of dried strawberry. For 2 servings. Alexander with passion fruit and coconut. Tip: 80 ml rum, 50 ml coconut rum, 50 ml double cream and the flesh of 1 passion fruit, place in a cocktail shaker with ice. Shake until the shaker’s outside cools, then double‑strain the cocktail into two martini glasses. Cut one passion fruit in half and drizzle the halves with a few drops of coconut rum. Gently place one half, cut side up, on each cocktail. For 2 servings.