Cream-based cocktails can be cloying and heavy, and we found most recipes for the brandy Alexander—brandy, crème de cacao and heavy cream—to be no exception. But its predecessor—the Alexander, made with gin—was lighter, with pleasant herbal and spice notes. We like to double-strain, which helps remove small shards of ice (that’s true of any dairy-based cocktail). Use a wand-style grater for the nutmeg.
ounces crème de cacao
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