Brandy Alexander
1 ounce brandy
1 ounce rum cream*
1 ounce dark creme de cacoa
1 egg white
Whole nutmeg (for garnish)
Dry shake egg white until frothy. Add remaining ingredients and ice to cocktail shaker and shake vigorously a second time. Strain into a chilled coupe and serve garnished with ground nutmeg.
*Rum Cream is more spice and vanilla based than Irish Creams like Bailey’s and pairs well with egg. Substitute heavy cream if you prefer for a less complex but still tasty cocktail.
Yield: 1 cocktail
