This modern take on the classic Brandy Alexander calls for Vecchia Romagna, an Italian brandy with luscious vanilla and baking spice flavors, but any other brandy can pinch hit. Though it’s creamy and delectable straight up, consider taking this cocktail and a handful of ice cubes for a spin in the blender to make a frozen frappe.
Recipe courtesy Gina Schauerte, bartender at Blackbird Bar, San Francisco
1½ ounces Vecchia Romagna Brandy
1½ ounces crème de cacao
½ ounce heavy cream
2 dashes Fee Brothers Aztec Chocolate Bitters
2 dashes Fee Brothers Mint Bitters
Fresh ground nutmeg, for garnish
Traditional: Add all ingredients except garnish to a cocktail shaker with ice. Shake and fine strain into a martini glass or pousse-café glass. Garnish with nutmeg.
Frozen: Add all ingredients except garnish to a blender with ice. Blend and pour into a pousse-café glass. Garnish and serve with a straw.