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The Alexander Cocktail is a mixed drink, commonly referred to today as a 'Brandy Alexander'. The modern drink uses Cognac, White (or Brown) Creme de Cocoa and Half-and-Half. If you don't have half-and-half, make it yourself by combining some full cream milk and cream. The Creme de Cocoa may be white or brown, all that changes is the colour of your drink. My Ingredients: 30ml (or 1 ounce) cognac 30ml brown (or white) creme de cacao 30ml to 60 ml (1 to 2 ounces) light cream (or half-and-half) My Method: Shake all ingredients with ice and strain contents into a cocktail glass. Sprinkle nutmeg (and optional cinnamon) on top and serve. The recipe calls for nutmeg to be sprinkled on top, but I like to add a little sweetness and spice to my Alexander cocktails, so I add cinnamon. However, did you know you can make this drink with Gin? The original recipe had a variation containing gin. When I make it with gin, I like to use White Creme de Cocoa to give the drink a lighter colour. Difford's Guide has a recipe for a Gin Alexander here. My Ingredients: 30ml (or 1 ounce) gin 30ml white creme de cacao 30ml to 60 ml (1 to 2 ounces) light cream (or half-and-half) My Method: Shake all ingredients with ice and strain contents into a cocktail glass. Sprinkle nutmeg (and optional cinnamon) on top and serve. Again, my preference is to add some cinnamon to the nutmeg sprinkled on top. Why not give it a go and try this cocktail (either with Brandy, Cognac or Gin) with your next cigar!

The Sazerac Cocktail...have you ever had one? In 2008 it became the official cocktail of the state of New Orleans. Personally, I love it, it is one of my favourite cocktails, when I want a cocktail to wind-down my working week, this is one of the cocktails I go to (the others are the Old-Fashioned, Martini or Manhattan). But what exactly is a Sazerac Cocktail, I mean, what constitutes one? It seems that every recipe you read on-line or in classic Cocktail books is different. Do you use Cognac or Rye (or even Bourbon)? What about Herbsaint or Absinthe? Sugar Syrup or granulated sugar, even? Difford's Guide states the following... Traditionally based on cognac or rye whiskey, as David A. Embury says in his seminal 1948 Fine Art of Mixing Drinks, "essentially it is merely an Old Fashioned made with Peychaud's bitters instead of Angostura and flavoured with a dash of absinthe." Now, the traditional New Orleans way of making the cocktail is very simple... https://www.diffordsguide.com/cocktails/recipe/3390/sazerac-cocktail-new-orleans-style It utilises Rittenhouse Rye, Sugar Syrup, Herbsaint and Peychaud's bitters. Oh, and don't forget that the traditional method that involves two glasses, swilling one with Herbsaint (or absinthe) and rimming another with a lemon peel, like in the video below... Or how about the Difford's variation? which mixes Cognac, Rye and Bourbon for a fuller drink, and for which you'll need a standard Old-Fashioned type tumbler... https://www.diffordsguide.com/cocktails/recipe/1752/sazerac-cocktail-diffords-recipe If you've visited Revel Café & Bar in New Orleans (or a similar establishment there), this is how Chris McMillian will serve it up for you... Or, how about Robert Hess on the Small Screen Network? who uses an atomizer to spray the absinthe (and not waste it) and a smaller Sazerac tumbler glass for the drink... Below, I'm going to show you my method, which I believe will deliver a perfectly-balanced cocktail ideal for sipping with a fine cigar, and your favourite espresso coffee.