The Brandy Alexander

Next on the list for December’s barrage of cocktails, is one that is sure to delight your most decadent guests and repulse those looking to maintain their figures this season. This silky, creamy, dream is wonderful as a cold-day warm-me-up or as a capper just before settling down for a long winter’s nap.

The roots of the Brandy Alexander are much like Henry VIII of the Tudor dynasty in that this cocktail gets all the glory and all the women, while it was the father (Alexander, a gin based variant) is largely forgotten in history. The original Alexander first appeared early in the twentieth century. While the Anne (or Mary) Boleyn chasing playboy we are drinking today was created for the wedding celebration of Princess Mary and Viscont Lascelles in London, in1922, and became widely known by the middle of the twentieth century.

This is a very simple drink to make. Start with one and a half ounces of brandy in an ice filled cocktail shaker, any mid-priced option will work here. Add one half ounce of heavy cream and one half ounce of crème de cacao. Shake briskly (I’ve been using the thesaurus again) and strain into a cocktail glass. The traditional garnish is fresh ground nutmeg, but I prefer a light dusting of cocoa powder. Serve this with the rakish arrogance of Henry VII to all of your guests and see how the night proceeds.

Brandy Alexander

1 ½ oz brandy

½ oz crème de cacao

½ oz heavy cream

Mix all ingredients in an ice filled shaker. Strain into a cocktail glass and garnish with a dusting of cocoa powder.

Cocktail Cherries

It’s cherry season! This is the time of year to prepare for those long cold winter nights, where a good Manhattan in front of a roaring fire is the only thing that gets you through until spring. As I have mentioned before, those bright red candies in a jar are an abomination that have no business being part of a fine cocktail (with one notable exception). I know that there are other options out there, but they can be expensive and difficult to find, so my recommendation to you is make your own!

Not only are they very simple to make, your friends will be very impressed. So head to the nearest farmers market or fruit stand and pick up a few pounds of cherries and get started!

Start by stemming, pitting and washing three pounds of dark sweet cherries and set them aside. Pour one half cup of sugar into a large saucepan (I am going to try pure cane sugar this year, but in the past I have used just plain sugar), add a half cup of water, an ounce of lemon juice and two cinnamon sticks. Bring the mixture to a boil and reduce the heat to low add the cherries and simmer for five minutes. Remove the pan from the heat and stir in five ounces of the alcohol of your choice. I use bourbon since most of the drinks I use the cherries in are bourbon based, but brandy, scotch or rum would all impart slightly different flavors, feel free to experiment. Let the mixture cool before placing the entire mixture in a jar. Store these in the fridge and they will last all winter long.

This recipe can be halved or doubled depending on your rate of consumption. Also, in a pinch frozen cherries can be used.

Cocktail Cherries

3 lbs sweet cherries

½ cup sugar

½ cup water

1 oz lemon juice

2 cinnamon sticks

5 oz bourbon

Stem, pit and wash the cherries. Heat the sugar, water, lemon juice and cinnamon sticks to a boil in a large saucepan. Add the cherries and let simmer for five minutes. Remove the pan from heat and stir in the bourbon. Let mixture cool completely before placing it in a jar and refrigerating.