The delightful Brandy Alexander, once identified as the Alexander No. 2, boasts a storied history extending over a century. As a playful variation on the well-known Alexander cocktail, the Brandy Alexander has made a lasting impression over time.

Initially, the Brandy Alexander incorporated brandy, crème de cacao, and heavy cream, unlike the original Alexander blend that included gin, crème de cacao, cream, and egg white. As these two drinks started to feature on both menus and within cocktail books over a hundred years ago, the brandy version became more popular and remains a firm favorite.

Its popularity has experienced several surges and falls over the years. The 1970s saw a resurgence of the Brandy Alexander before it slipped into the category of overlooked "retro" cocktails. However, recently, it has begun to re-emerge, riding the wave of interest in pre-Prohibition cocktails.

Determining the exact origin of the cocktail can be challenging. History suggests that the initial Alexander appeared in cocktail books as early as 1915. Barry Popik, a historian and etymologist, accredited its creation to Troy Alexander, a bartender at New York City’s Hotel Rector around the 20th century. Popik draws his conclusions primarily from a 1929 article written by Walter Winchell, a New York newspaper columnist, where he discussed a dinner at Rector's themed around the fictitious character, Phoebe Snow.

Phoebe Snow, depicted as a New York society woman, was at the heart of an advertising campaign promoting the Delaware, Lackawanna, and Western Railroad. The campaign emphasized Snow's pristine white dress, unmarred by the cleaner-burning, coal-powered trains from the company. There's a possibility that the cream-heavy Alexander cocktail was created to fit this theme.

Most drinkers often describe the Brandy Alexander as a liquor-laden milkshake. The principles of food science that apply to many desserts - balancing sugar, fat, and air - are utilized in this mix. The sugar comes courtesy of crème de cacao, a chocolate liqueur, while the cream contributes the fat. A vigorous shake introduces airflow and miniature bubbles that both support and lighten the drink. A generous splash of brandy seals the deal.

In essence, a Brandy Alexander is a drinkable whipped cream - lightly whipped to maintain its fluidity. While many early recipes advocate for an equal parts approach, decreasing the sweetness with a heavier alcohol pour evens out the flavor and keeps the drink balanced.

Here's a traditional recipe to craft your own Brandy Alexander:

• 1 1/2 ounces brandy
• 1 ounce crème de cacao
• 1 ounce heavy cream
• Freshly grated nutmeg for garnish

Instructions: Combine all ingredients, excluding the garnish, into a shaker filled with ice. Shake energetically until well chilled for about 15–20 seconds. Double-strain the mixture into a chilled coupe or martini glass, and garnish with freshly grated nutmeg.