Comments on: Brandy Alexander http://www.jeffreymorgenthaler.com/2007/brandy-alexander/ Jeffrey Morgenthaler is a designer, blogger and mixologist living in Eugene, Oregon Wed, 20 Aug 2008 17:52:49 +0000 http://wordpress.org/?v=2.3.3 By: Jay http://www.jeffreymorgenthaler.com/2007/brandy-alexander/#comment-30605 Jay Tue, 17 Jun 2008 22:19:19 +0000 http://www.jeffreymorgenthaler.com/2007/brandy-alexander/#comment-30605 Wow. I mean, just wow, man. What an amazing drink. I had a few of these a while ago, and they didn't quite seem to be my sort of thing. They tasted a bit like Bayleys with brandy. I didn't really know where I went wrong. I thought I should have used something better than VS Cognac. I was wondering whether twitching the ratios a bit would do any good. Maybe I hadn't shaken enough. But then I managed to find whole nutmeg. Jeff's right, nutmeg is a make-it-or-break-it ingredient in this cocktail. I mean, this is what gods have after dinner. Just amazing. Wow. I mean, just wow, man. What an amazing drink.

I had a few of these a while ago, and they didn’t quite seem to be my sort of thing. They tasted a bit like Bayleys with brandy. I didn’t really know where I went wrong. I thought I should have used something better than VS Cognac. I was wondering whether twitching the ratios a bit would do any good. Maybe I hadn’t shaken enough.

But then I managed to find whole nutmeg. Jeff’s right, nutmeg is a make-it-or-break-it ingredient in this cocktail. I mean, this is what gods have after dinner. Just amazing.

]]> By: hilsy http://www.jeffreymorgenthaler.com/2007/brandy-alexander/#comment-802 hilsy Tue, 09 Jan 2007 17:49:36 +0000 http://www.jeffreymorgenthaler.com/2007/brandy-alexander/#comment-802 Your recent writings regarding the true definition of a Martini got me to thinking about a variation I like to prepare for myself at home. I replace the Vermouth with Cointreau. I typically use only enough Vermouth or Cointreau to coat the ice cubes and dump out any excess before adding my gin (preferably Plymouth, though I've been enjoying locally made Cricket Club lately). Is this still a Martini or would you consider it to more strictly be a cocktail? Your recent writings regarding the true definition of a Martini got me to thinking about a variation I like to prepare for myself at home.

I replace the Vermouth with Cointreau. I typically use only enough Vermouth or Cointreau to coat the ice cubes and dump out any excess before adding my gin (preferably Plymouth, though I’ve been enjoying locally made Cricket Club lately).

Is this still a Martini or would you consider it to more strictly be a cocktail?

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