This weekend is Halloween and what adult doesn’t love the idea of indulging their inner child with a bit of sweet confection? Conveniently, today the new issue of “Imbibe” magazine (highly recommended for cocktail aficionados) titled “Indulge” was filled with sweet comfort cocktail recipes from which to choose. We flipped through the pages of recipes and settled on a variation of the Brandy Alexander called the Coco Alexander. Hailing from the Los Angeles bar Republique where barkeep, Shawn Lickliter swapped out the heavy cream used in a classic Alexander for cream of coconut to create a lighter version of the original. It is a delightful treat, easy to make and perfect for after dinner in place of dessert or while sitting on the porch waiting for this year’s trick-or-treaters.
Coco Alexander
In a cocktail shaker filled with ice add:
- 2 Ounces Cognac
- ½ Ounce White Crème de Cacao
- ½ Ounce of Cream of Coconut
Shake till painfully cold, and then shake a bit more. Strain into a chilled cocktail saucer or small snifter. Garnish with fresh grated nutmeg.
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