A toast to National Brandy Alexander Day

A toast to the Brandy Alexander celebrated today and just in time for Mardi Gras, since its origins are hailed as best of New Orleans cocktails.
Coined by many as “the original Chocolate Martini,” the Brandy Alexander is a sweet brandy-based cocktail which became popular during the early 20th century. Lore has it that the potion was created for the wedding of Princess Mary and Lord Lascelles in London in 1922—though it is also popularly believed to have been named after the Tsar, Alexander II of Russia.
The Menu Shoppe has it covered…more classic bests.  Just in time for Mardi Gras.
Maybe time for new specialty cocktail menus or LED Board.
Classic Brandy Alexander
1.5 ounces brandy
1 ounce dark creme de cacao
2 ounces heavy cream
Freshly grated nutmeg
Combine all of the ingredients. Add ice and shake vigorously for about a minute.  Or, use a blender if using heavy cream or ice cream. Strain into a chilled, stemmed martini glass. Or brandy glass if thicker.
Or amid the winterscape, this warming potion
Brandy Alexander White Hot Chocolate
3 1/2 cups milk
1/2 of a vanilla bean, split lengthwise
6 ounces fine-quality white chocolate, chopped fine, plus shaved white chocolate for garnish
1/3 cup Cognac or Armagnac, or to taste
3 tablespoons dark or white crème de cacao, or to taste
Whipped cream to trim
In a large heavy saucepan, combine the milk, the vanilla bean halves, and a pinch of salt and bring the mixture just to a boil over moderate heat. Remove the pan from the heat and let the mixture stand, covered, for 15 minutes. Scrape the seeds form the vanilla bean back into the mixture, discarding the pods, and reheat the mixture until it just comes to a boil. In a small heatproof bowl, combine the chopped chocolate with about 2/3 cup of the hot milk mixture and whisk the mixture until the chocolate is melted and the mixture is smooth. Whisk the chocolate mixture into the remaining milk mixture and simmer the hot chocolate, whisking, for 2 minutes. Stir in the Cognac and the crème de cacao. (For a frothy result, in a blender blend the hot chocolate in batches.) Divide the hot chocolate among mugs and top it with the whipped cream and the shaved chocolate.
…and for the edible variety…
Brandy Alexander Cheesecake
1 ( 10-oz ) box chocolate flavored graham crackers, crushed ( about 2 1/4 cups )
6 tablespoons butter, melted
2 tablespoons sugar, divided
4 (8-oz.) packages cream cheese, softened
1 1/4 cups sugar
3 tablespoons cornstarch
4 large eggs, at room temperature
4 tablespoons brandy, divided
4 tablespoons crème de cacao, divided* coffee liqueur  ( Kahlua ) may be substituted
1 (16-oz.) container sour cream
Preheat oven to 325°. Stir together crushed graham crackers, butter, and 1 Tbsp. sugar. Press mixture on bottom and halfway up sides of a 9-inch springform pan. Freeze 10 minutes. Beat cream cheese, 1 1/4 cups sugar, and cornstarch at medium speed with an electric mixer 2 to 3 minutes or until smooth. Add eggs, 1 at a time, beating at low speed just until yellow disappears after each addition. Add 3 Tbsp. brandy and 3 Tbsp. crème de cacao, and beat just until blended. Pour into prepared crust.
Bake at 325° for 1 hour or just until center is almost set.
During last 2 minutes of baking, stir together sour cream and remaining 1 Tbsp. sugar, 1 Tbsp. brandy, and 1 Tbsp. crème de cacao. Spread sour cream mixture over cheesecake. Bake at 325° for 8 more minutes. Remove cheesecake from oven–gently run a knife along outer edge of cheesecake, and cool completely in pan on a wire rack (about 1 1/2 hours). Cover and chill 8 to 24 hours.  Remove sides of springform pan, and place cheesecake on a serving plate. Your choice of trim… blackberries, cherries, currants, raspberries.
…and for other “finds”…
what can be more graciously debonair than this vintage shaker.
Image: Cocktail Shaker, 1928 Enameled silver, ebony  *Charter Company Wallingford, Connecticut, active c. 1930 – 1942 A division of International Silver Company
If it’s on the menu…the Menu Shoppe has it covered.
America’s leading source for restaurant menu covers
This entry was posted in brunch, cocktails, desserts, lounges, National Food Holiday, spirits and tagged , , , , . Bookmark the permalink.

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