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In Recipes for Mixed Drinks (1915) by Hugo Ensslin, a drink by the same name is made with equal parts of gin, white crème de cacao and sweet cream, shaken with ice, and strained. The Alexander was originally made with gin, but the modern version is usually made with brandy and is called a Brandy Alexander. [2]
Crème de cacao may be either clear or a dark caramel color, which is often labeled dark crème de cacao. The French word crème identifies it as a crème liqueur, a liqueur with a high sugar content as stipulated by various regulations (for example, European law requires a sugar content of 250 g/L). There is no dairy cream in it.
Making a Brandy Alexander couldn’t be easier, either: Just add equal parts of brandy, dark crème de cacao, and heavy cream for a sophisticated and luxurious post-dinner cocktail. Think of it as ...
Made with equal parts green crème de menthe, white crème de cacao, and cream shaken with ice and strained into a chilled cocktail glass. [30] Hemingway special Made with rum, lime juice, maraschino liqueur, and grapefruit juice and served in a double cocktail glass. [31] Horse's neck
The Kir Royale is a pink cocktail that requires just two ingredients: sparkling wine and crème de cassis, a tart red liqueur made from blackcurrants. It’s fruity, fizzy, and f*cking delicious.
A fruit-forward red wine like Zinfandel is best for vanilla ice cream, but feel free to experiment with semi-sweet sparkling red wines too, like Lambrusco or Brachetto D'acqui. Get the Red Wine ...
A Brandy Alexander is a brandy-based dessert cocktail, [1] [2] consisting of cognac, crème de cacao, and cream, that became popular during the early 20th century. [3] It is a variation of an earlier, gin-based cocktail called simply an Alexander. The cocktail known as Alexander today may contain gin or brandy. [4]
A bottle and glass of Crème de cassis. Crème de banane – Banana; Crème de cacao – Cocoa or chocolate; Crème de cassis – Blackcurrant; Crème de Cerise – Sour cherry; Crème de menthe – Peppermint or Corsican mint; Crème de Noyaux – Almond, apricot kernel, or peach kernel; Creme de violette – Violet; Creme Yvette – Violet ...