Smooth and creamy, the Brandy Alexander is a delicious way to end the week. White and innocent in appearance, this “milkshake” is full of dark chocolate flavor with the benefit of a brandy kick. As an after dinner drink, or with dessert, the Alexander will soothe away any concerns that might be lingering and relax you into the weekend ahead.

The Brandy Alexander has been around for a long time and is believed to have been invented in the early 1920’s during prohibition. Bootleg liquor was not always known to be tasty, so drinks using creams and sweeteners became very popular.  As with any cocktail that dates back aways, there of course are differing stories as to the actual origin of the drink. One account is that the drink was created in London to celebrate the wedding of Princess Mary to Lord Lascelles. The story I prefer is that the drink originated in a premier New York City speakeasy and lobster palace, when a bartender by the name of Troy Alexander concocted his creation in order to be able to serve a white drink at a dinner celebrating Phoebe Snow. I know you are thinking this can not be correct, however we are not talking about the “Poetry Man” Phoebe, rather a fictitious character created for marketing campaigns by the Delaware, Lackawanna and Western Railroad. The company was promoting its use of anthracite, a clean burning coal to power its locomotives, and showed Miss Snow not afraid to travel in a snow-white dress and gloves. Interesting to me that the propaganda for clean coal is nothing new.

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Brandy Alexander

White and innocent in appearance, this “milkshake” is full of dark chocolate flavor with the benefit of a brandy kick.

Course Cocktails

Prep Time 5 minutes minutes

Servings 1

Ingredients

• 2 oz brandy or cognac
• 1 ½ oz dark crème de cacao
• 1 ½ oz half-n-half

Instructions

• Measure all ingredients into a shaker filled half full of ice.
• Shake hard, and strain into a chilled martini glass.
• Garnish with a sprinkle of fresh ground nutmeg.

Notes

This drink is also sometimes blended with crushed ice and served frozen.

I wish everyone a great weekend no matter what you do.

Life is short, so try to make some time to relax.

I guess it was a couple of weeks ago while doing a bit of research on the history of the Oscars that I stumbled upon this delight, the Brown Derby, an interesting, slightly sweet bourbon drink with a surprisingly fresh citrus finish.

The Brown Derby became popular in the 1930’s in Hollywood, but not where you might guess.  The cocktail was actually created at a Tinsel Town hangout named the Vendome Club, a rival of the Brown Derby and a popular haunt of Douglas Fairbanks and Mary Pickford, as well as many other famous stars.

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Brown Derby

Refreshing bourbon martini with a citrus sweet kick

Course Cocktails

Cuisine American

Servings 1

Ingredients

• 2 ounces Bourbon
• 1 1/2 ounces fresh Ruby Red Grapefruit juice
• 3 /4 ounce Honey Syrup

Honey Syrup

• 1 part honey
• 1 part water

Instructions

Honey Syrup

• Simmer together in a sauce pan until almost boiling.
• Allow to cool before using.
• Store in an air tight container in the fridge for up to two weeks.

Mix

• Place all ingredients in a cocktail shaker over ice. Shake to mix, strain, and serve up in a chilled cocktail glass.

I hope everyone has a great weekend!

Life is short, get out and have some fun!

A Peruvian grape brandy Pisco, is mixed with lime, egg whites, and ice to create a creamy, frothy, limey drink. This tart yet smooth drink makes the ideal beverage to put the work week behind you and start the weekend off on a fresh note.

The cocktail originated in Peru in the early 1920s,  invented in the capital city of Lima by Victor Vaughn Morris, an American bartender. Morris left the United States in 1903 to work in Cerro de Pasco, a city in central Peru in the mining business. By 1916, he had saved enough money to open a saloon in Lima which he named the Morris Bar. The establishment became a popular spot for the Peruvian Upper class and English-speaking foreigners to frequent. The oldest mentions of the Pisco Sour found come from a 1921 magazine attributing Morris as the inventor.

The Cocktail which had been fashioned after a whiskey sour went through several revisions. In the late 1920’s, when egg whites and bitters were added concluding the development of this drink, and giving us the beverage we know today. The Pisco Sour is the national drink of Peru.

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Pisco Sour

A Peruvian grape brandy Pisco, is mixed with lime, egg whites, and ice to create a creamy, frothy, limey tart yet smooth drink.

Course Cocktails

Cuisine Peruvian

Prep Time 5 minutes minutes

Servings 1

Ingredients

• 2 oz. Pisco
• Juice of 1/2 a lime
• 1 tablespoon egg white or egg white powder
• 2 tablespoon sugar
• 1/4 cup crushed ice
• Angostura bitters

Instructions

• In a blender, combine the lime juice with the sugar and mix to dissolve the sugar.
• Add the pisco, egg white and ice and blend until frothy.
• Pour into a sour glass, add a few drops of bitters and serve.

Enjoy this traditional drink with another Peruvian treat Aji sauce for a perfect “way south of the border” happy hour experience.