Brandy and chocolate are a sweetly nostalgic pairing for the holiday season, so this month I wanted to share a seasonal blended twist on a classic cocktail. Popular back in the 70’s this cocktail was once known as ‘the Alexander’ and was originally made with gin (it was also a hugely popular drink with the Beatles). Nowadays, it is most frequently enjoyed as a creamy and decadent after dinner sipper that mixes brandy liqueur with crème de cocoa. Typically, this drink isn’t made in a blender, but I found that blending in creamy ice cream versus half and half gives the drink a better texture and mouthfeel. Then, by also including our Chocolate Cherry Syrup the recipe has a subtle fruit finish that will please anyone looking for a chocolatey liquid dessert. If you like espresso martinis, Chocolate Martinis or dessert cocktails, definitely give this unique one a try.
If you are looking for some additional history around this classic cocktail, check out this article for some fun and interesting trivia: https://www.pastemagazine.com/articles/2015/04/happy-hour-history-the-brandy-alexander.html
Black Raspberry Brandy Alexander
Ingredients
- 3 oz. liquid vanilla ice cream
- 0.75 oz. Black Raspberry Syrup
- 0.5 oz. Dark Chocolate Sauce
- 0.5 oz. chocolate liqueur
- 1.5 oz. brandy
- 0 ice
- 0 pinch(es) nutmeg
Garnish: Whipped cream , Berries
Instructions
- Fill serving glass full of ice.
- Pour ingredients into blender cup in order listed.
- Add ice from serving glass, cap, and blend until smooth.
- Pour back into serving glass, add garnish and serve.
