Brandy Alexander Martini Recipe

Chill glass

Place a martini glass in the freezer for at least 5 minutes, or fill it with ice water while you prepare the cocktail so the drink stays cold longer.

Purée strawberries

If using the strawberry add-on: place 3 hulled fresh strawberries in a small blender or food processor with 0.25 oz simple syrup (omit syrup if berries are very sweet). Purée until smooth, then pass through a fine-mesh sieve into a small container to remove seeds. Yield should be about 0.5–0.75 oz of purée. Chill briefly if necessary.

Add ice to a cocktail shaker (about 6 ice cubes).

Pour 2 oz brandy, 1 oz dark crème de cacao, and 1 oz heavy cream into the shaker.

If using the strawberry purée, add 0.5 oz of the purée to the shaker and reduce heavy cream to 0.75 oz if you prefer balance (optional). Alternatively, for a pronounced strawberry flavor, add the full purée and keep cream at 1 oz.

Secure the shaker lid and shake vigorously for 12–15 seconds until the exterior is frosty and the mixture is well emulsified and slightly foamy.

Discard ice or water from the chilled martini glass. Double-strain the cocktail into the chilled martini glass through a fine mesh strainer (especially if you used strawberry purée) to ensure a silky texture.

Lightly grate fresh nutmeg over the top of the cocktail to taste (about a small pinch).

If using strawberries, thread a hulled strawberry on the rim or slice and float on the surface as a garnish.

Serve immediately while cold.