The Salted Caramel Alexander is a great cocktail, a modern version of the old classic the Brandy Alexander. Which in itself was an interesting cocktail from an era before the invention of Baileys Irish Cream. Nowadays we are used to a range of RTD (ready to drink) creamy cocktails and Baileys with other ingredients. But in the days of prohibition, I’m guessing cream-based cocktails were unusual.
Cocktails like anything evolve. Fashions change. Styles of cocktails come into fashion, others fade from view. I understand that if you’re serving cocktails for your guests at home, or paying customers, you will (sadly) often have to stick to cocktails that people know. Most people are relatively conservative when it comes to choosing their cocktails. Nevertheless I’m always interested in mixing it up a little and offering up unusual and new cocktails. Some of these I formulate myself in the cocktail apothecary, while some my colleagues and I discover in bars and books and by talking to others.
Salted Caramel Alexander
There are now a number of companies making Salted Caramel vodka. The first I found and tried was Stoli Salted Caramel vodka. Leicestershire distiller Two Birds also make a version (as yet untried) and the rising star of the liqueur world French company Briottet now also makes it. The recipe below is very similar to the one I use for the ‘standard’ Brandy Alexander which is equal measures of brandy, dark creme de cacao and cream. Now for the salted caramel version. Put some ice in your shaker, plus the following;
- 25 ml Stoli Salted Karamel vodka
- 25 ml French brandy
- 50 ml dark creme de cacao
- 50 ml whipping cream
Shake all the ingredients with ice and serve into a Martini glass. Feel free to grate a few chocolate shavings on the top if you want that extra touch of indulgence. Admittedly nutmeg is the standard topping for the traditional Brandy Alexander but I think chocolate suits the ingredients in this cocktail better.