Brandy Alexander Recipe
Hennessy, Shortbread, White Chocolate Liqueur, Vanilla Cream*
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Ingredients
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Cocktail
Garnish / Rim
Method
Garnish / Rim
Place the shortbread cookies in a resealable plastic bag and crush with a rolling pin or pulse in a food processor until you have fine crumbs. Spread the crumbs on a small plate. If you like an added visual dusting, mix the crushed crumbs with the unsweetened cocoa powder. Lightly moisten the rim of a chilled coupe or martini glass by running a lemon wedge or a small amount of vanilla cream around the edge, then dip the rim into the shortbread crumbs so they adhere. Set the glass in the freezer while you make the cocktail (about 5 minutes) to help the rim set.
Prepare white chocolate garnish
Finely grate or shave a small amount of white chocolate and set aside in a small dish for final garnish.
Cocktail
Mix and chill
Fill a cocktail shaker halfway with ice. Add 2 fl oz Hennessy, 1 fl oz white chocolate liqueur, and 1 fl oz vanilla cream. Secure the lid and shake vigorously for 15–20 seconds until the shaker is very cold and the mixture is well aerated and slightly frothy.
Strain and finish
Remove the prepared glass from the freezer. Double-strain the cocktail into the chilled, crumb-rimmed glass using a julep strainer or the shaker lid and a fine mesh strainer to catch ice shards and large bubbles. Allow the surface to settle for a second so you have a smooth top.
Garnish and serve
Sprinkle the grated white chocolate over the top of the drink and, if desired, dust very lightly with the remaining cocoa mixture. Serve immediately.