Bailey’s Remy Alexander

For two 8 oz servings

2 oz Bailey’s Chocolate

13 oz heavy cream

1 oz Remy Martin

Once dinner is finished and everyone has had their fill of crispy-skinned birds, boiled soft root

vegetables, and various green things loaded with butter and salt, the true magic of the holidays

begins: dessert. Pumpkin pies loaded with earthy, sweet, and spicy flavors and topped with

toasted marshmallow. Tart cranberry and sweet, salty, creamy butter filling every crumb of a

warm, soft scone. A citrusy, herbaceous digestive closes the door to dinner and opens the

pathway to sweet, decadent flavors that finish with one of our favorite chocolaty, creamy,

dessert cocktails: the Brandy Alexander, with a playful twist or two.

We are going to substitute the traditional brandy with the smooth, well-balanced flavors of

Remy Martin 1782. The cream element remains to bring in a hint of sweetness and a delightful

texture, especially when mixed with our delicious update to the classic crème de cacao: Bailey’s

Chocolate Irish Cream. Shaking these three simple ingredients and pouring over ice makes a

creamy, decadent pairing for your favorite pastry with just a hint of spice from the cognac cask

and a wonderfully balanced bitter sweetness from the chocolate and cream. Garnish as you like

with homemade whipped cream, shaved milk or dark chocolate, or a dash of cinnamon. Or all

Three! Enjoy.