How to Make a Brandy Alexander: Best Ratio, Best Texture, Best Results

thedoublestrainer
18 hours ago
4 min read

A realistic close-up of a Brandy Alexander cocktail in a crystal coupe glass, topped with freshly grated nutmeg. On a rustic wooden bar counter, the scene includes a bottle of Cognac, dark crème de cacao, a copper shaker, and whole nutmegs with a microplane grater.

The Brandy Alexander is a classic creamy cocktail made with brandy (often Cognac), crème de cacao (chocolate liqueur), and cream, finished with freshly grated nutmeg. It is easy to mix, but also easy to get wrong: too warm, too sweet, too thin, or lacking that smooth, integrated texture.

This guide puts the recipe first, then explains ratios, ingredient choices, and the most common fixes so the drink tastes consistent every time.

Beginner quick guide (read this first)

Chill the glass and use fridge-cold cream (1°C–4°C): Warm cream is the main enemy of texture; it causes the ice to melt instantly, resulting in a thin, watery drink.
Shake hard with plenty of ice to properly chill and lightly aerate the cream.
Use the 45:30:30 ml ratio for a more balanced, less sweet result.
Use equal parts 30:30:30 ml for a richer, more dessert-like version.
Use freshly grated nutmeg, not pre-ground, for clean aroma.
Fine strain if ice shards ruin the silky mouthfeel.

Recipe Card: Brandy Alexander (balanced bar spec)

Yield: 1 cocktail

Time: 3 to 5 minutes

Technique: Shake, fine strain

Glassware: Chilled coupe or cocktail glass

Ingredients (ml first, then oz)

45 ml (1.5 oz) Cognac or quality brandy
30 ml (1 oz) Crème de cacao (dark or white)
30 ml (1 oz) Heavy cream
Garnish: freshly grated nutmeg

Method

Pre-chill the glass.
Add brandy, crème de cacao, and cream to a shaker with plenty of ice.
Shake hard until fully chilled.
Fine strain into the chilled glass.
Grate fresh nutmeg over the top and serve immediately.

Garnish standard

Nutmeg must be freshly grated at service, light even coverage.

Dilution and temperature notes

Aim for “very cold” with a thick, integrated texture. A chilled glass is part of the spec, not optional.

Tasting notes

Creamy, softly chocolaty, warming brandy backbone, nutmeg aroma on the finish.

Batching or prep notes (events)

Creamy shaken cocktails are not ideal for full pre-batching because texture is created during shaking. A practical compromise:

Pre-batch brandy + crème de cacao in a bottle
Keep cream separate and very cold
Build per drink: measure batched base + cream, then shake hard

Ratios: the two standards and how to choose

Most reputable references agree on the same core build. The main variation is proportions.

Ratio A: 45:30:30 ml (1.5:1:1)

Taste: more spirit-forward and less sweet
Best for: guests who want a “cocktail” profile, not a heavy dessert

Ratio B: 30:30:30 ml (1:1:1)

Taste: rounder, richer, more dessert-like
Best for: after-dinner service and sweeter preferences

A useful bar rule: if the crème de cacao is very sweet or very “candy-like,” the 1.5:1:1 ratio helps keep the drink from becoming cloying.

Ingredients explained (so the drink does not taste “off”)

Brandy vs Cognac

Brandy is distilled from wine. Cognac is brandy from the Cognac region made under specific rules. In the glass, Cognac often brings more structured grape and oak notes, but a good brandy can still work well.

Beginner-safe buying rule: choose a brandy that tastes pleasant neat. If it tastes harsh neat, it will taste harsh under cream.

What is crème de cacao

Crème de cacao is a sweet chocolate liqueur, usually available in dark (brown) and white (clear) styles. Many recipes treat them as interchangeable for flavor, with color being the main difference.

Why it matters: low-quality versions can taste overly sugary or artificial, and this drink has nowhere to hide it.

Cream choices

Many modern recipes use heavy cream for the classic thick texture. Lighter dairy will thin the body and can feel less “Alexander-like.”

Technique: how to make it smooth, cold, and consistent

The Brandy Alexander is shaken with ice and strained into a chilled cocktail glass or coupe.

Key execution points:

Pre-chill the glass
Use plenty of ice
Shake hard, not gently
Fine strain for a polished mouthfeel

Substitutions and acceptable swaps (beginner-safe)

Crème de cacao (dark vs white): swap freely, expect a color change.
Brandy base: Cognac is common, but other quality brandies can work.
Cream: heavy cream is the classic texture. Lighter dairy reduces richness.

Avoid replacing crème de cacao with chocolate syrup if the goal is a real Brandy Alexander. It changes sweetness, texture, and alcohol balance.

Common mistakes and fixes (minimum 5)

Watery or thin
- Cause: too much dilution, warm glass, or using cream at room temperature
- Fix: Pre-chill the glass and ensure the cream comes straight from the fridge. Warm dairy acts as a catalyst for ice melt, destroying the aeration and silky body.
Too sweet
- Cause: crème de cacao sweetness plus ratio
- Fix: use 45:30:30 ml, or reduce crème de cacao slightly next round
Boozy and “hot”
- Cause: under-chilled
- Fix: shake harder and longer with plenty of ice
Flat texture
- Cause: timid shake or low-fat dairy
- Fix: hard shake, heavy cream, very cold ingredients
Artificial chocolate finish
- Cause: low-quality crème de cacao
- Fix: upgrade the liqueur
Dusty aroma
- Cause: pre-ground nutmeg
- Fix: microplane fresh nutmeg at service