Choc Bunny Alexander Cocktail
I am a big Beatles fan and Beatles fans will probably know that The Brandy Alexander was John Lennon’s favorite cocktail. He said that it tasted like milkshakes – and he was not wrong!
However, the Brandy Alexander is said to be named after Troy Alexander who reportedly came up with the drink while working as a bartender at the famous New York City restaurant ‘Rector’s’ for a white themed function they were holding.
This is my Easter Version with a chocolate twist to use up some left over easter eggs.
Local Small Batch Brandy from Bass & Flinders works really well in this cocktail as it is rich, smooth and spicy. Crafted from 100% Victorian Chardonnay it has floral aromas, hints of sweet spice and smooth mouthfeel with lingering flavours of honeysuckle, clove, nutmeg, vanilla and citrus rind. The Dark Crème de Cacao from Massenez is manufactured by maceration of cacao (cocoa) beans that have been blended from different cocoa beans then distilled and sweetened.
Ingredients
- 30 ml Bass & Flinders Noble Stranger Australian Brandy
- 30 ml Massenez Liqueur de cacao Dark Cocoa
- 30 ml cream
- Chocolate Easter eggs – grated
- Chocolate Easter eggs - melted
Instructions
- Dip the rim of a cocktail glass into the melted chocolate then into the grated chocolate
- Into a cocktail shaker filled with ice, add the brandy, crème de cacao and cream and shake well.
- Strain into cocktail glass
- Garnish with more grated chocolate Easter eggs if you like
- You can also substitute the cream for Ice Cream to make a Frozen Bunny Alexander.
Notes
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