Brandy Alexander served in cocktail glasses

Brandy alexander

  • Rating: 3 out of 5.2 ratings
Magazine subscription – save 32% and get a three-tier steamer, worth £44.99
  • Preparation and cooking time
    • Prep:
  • Easy
  • Serves 2

Sprinkle spiced sugar on this creamy cocktail for a Christmassy after-dinner treat. We have three fruity twists as well 

  • Gluten-free
  • Vegetarian
Nutrition: Per serving


To garnish


  • STEP 1

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

  • STEP 2

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

  • STEP 3

    Garnish with a sprinkle of the spiced sugar, then serve.


    Serve these cocktails at your next dinner party. They’re so delectable, they double as dessert – serve with a teaspoon to enjoy all the toppings.
    Trifle alexander
    Drop 1 black cherry in syrup into the bottom of two small cocktail glasses along with a dash of the syrup. Tip 80ml brandy, 50ml sweet sherry, 50ml double cream, 1 tsp sugar syrup and ¼ tsp vanilla bean paste into a blender with a small handful of ice. Blitz until smooth and very cold, then pour into the prepared glasses. Top with whipped cream and sprinkles, then serve with savoiardi biscuits or sponge fingers for dipping. Serves 2.
    Strawberry alexander
    Blitz 80ml gin, 50g frozen strawberries, 50ml double cream, 25ml triple sec and 25ml water in a blender until very smooth. Pour into two tumblers and garnish each with a mini meringue, mint leaves and a pinch of freeze-dried strawberries. Serves 2.
    Passion fruit & coconut alexander
    Tip 80ml cachaça, 50ml coconut rum, 50ml double cream and the flesh of 1 passion fruit into a cocktail shaker with a handful of ice. Shake until the outside of the shaker is cold, then double strain the cocktail into two martini glasses. Cut 1 passion fruit in half and drizzle the halves with a couple of drops of coconut rum. Float one half, cut-side up, on top of each cocktail. Serves 2.

If you don’t have a cocktail shaker, chill the ingredients ahead of time, then pour into a blender with 25ml water. Blend briefly to combine, then pour into chilled glasses and garnish as described above.

Goes well with

Recipe from Good Food magazine, December 2019

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 3 out of 5.2 ratings

Sponsored content