Which cocktail is a mixture of brandy and crème de cacao, often with cream?
"Night"", the protagonist suspects that an overly flattering article in the ""Herald Tribune"" about his neighbor was ""written by a pansy full of Brandy Alexanders."" Brandy Alexander A Brandy Alexander is a brandy-based cocktail consisting of cognac, crème de cacao, and cream that became popular during the early 20th century. It is a variation of an earlier, gin-based cocktail called simply an Alexander. There are many rumors about its origins. Some sources say it was created at the time of the London wedding of Princess Mary and Viscount Lascelles in 1922. Drama critic and Algonquin Round Table member Alexander Woollcott"
"that it be served in a cocktail glass if served straight, or in a rocks glass if served with ice. The Amaretto Stinger uses a 3-to-1 ratio of amaretto to white crème de menthe, while an Irish Stinger uses equal parts Irish cream liqueur and white crème de menthe. The Mexican Stinger substitutes tequila for brandy. A ""Vodka Stinger"", also known as a White Spider, uses vodka instead of brandy. A White Way Cocktail, which celebrates Broadway theatre, is a Stinger made with gin rather than brandy. Mixologists Oliver Said and James Mellgren cite a cocktail known as the Stinger"
"Chicago Cocktail The Chicago Cocktail is a brandy-based mixed drink probably named for the city of Chicago, Illinois. It has been documented in numerous cocktail manuals dating back to the 19th century. Chicago restaurant critic John Drury included it in his 1931 guide ""Dining in Chicago"", noting that it had been served at the American Bar in Nice and the Embassy Club in London. Whether it originated in Chicago is unknown. Recipes call for brandy; orange-flavored liqueur, such as curacao or triple sec; and bitters, stirred or shaken with ice, which may or may not be strained out afterward. In"
"many versions of the drink, it is topped off with champagne or white wine. Some versions call for sugaring the rim of the glass. It can be served on the rocks in a double old-fashioned glass or, especially in the champagne variation, straight up in a champagne coupe or flute or a cocktail glass. Chicago Cocktail The Chicago Cocktail is a brandy-based mixed drink probably named for the city of Chicago, Illinois. It has been documented in numerous cocktail manuals dating back to the 19th century. Chicago restaurant critic John Drury included it in his 1931 guide ""Dining in Chicago"","
"Cod and the mother of President John F. Kennedy from Massachusetts. The cocktail is one of the most commonly ordered cocktails in many American bars, though usually referred to as a ""vodka soda, splash of cran."" It is served in a rocks glass. Rose Kennedy Cocktail Rose Kennedy (also commonly known as a ""VSS,"" ""Fire Engine,"" ""The Michele,"" ""The White Girl,"" ""The Brian Ziegler,"" ""The Sean Brady,"" or ""vodka soda splash"") is a cocktail popular in the mid-Atlantic and Northeastern United States. It consists of varying amounts of vodka and club soda with a splash of cranberry juice for color"
"and styles of particular bars or mixologists. Most common varieties have adjusted amounts of vodka or coffee liqueur, or mixed brands of coffee liqueur. Shaking the cream in order to thicken it prior to pouring it over the drink is also common. Sometimes the drink is prepared on the stove with hot coffee for a warm treat on cold days. Many variants of the cocktail exist, both localized and widely known, such as a Blind Russian (which substitutes the cream with Baileys Irish Cream), a Mudslide (a Blind Russian with added cream), White Canadian (made with goat's milk), an Anna"
"Stinger (cocktail) A Stinger is a duo cocktail made by adding crème de menthe to brandy (although recipes vary). The cocktail's origins can be traced to the United States in the 1890s, and the beverage remained widely popular in America until the 1970s. It was seen as a drink of the upper class, and has had a somewhat wide cultural impact. The Stinger originated about 1890. The cocktail may have been derived from The Judge, a cocktail made with brandy, crème de menthe, and simple syrup found in William Schmidt's 1892 cocktail book ""The Flowing Bowl"". It was immediately popular"
"B-52 (cocktail) The B-52 (also B52 or Bifi or Bifty) cocktail is a layered shot composed of a coffee liqueur (Kahlúa), an Irish cream (Baileys Irish Cream), and a Grand Marnier (in later versions replaced with triple sec or Cointreau). When prepared properly, the ingredients separate into three distinctly visible layers (due to their relative densities). The name refers to the band The B-52s and not the US B-52 Stratofortress bomber. The B-52 is that was invented by Peter Fich, a head bartender at the Banff Springs Hotel in Banff, Alberta. He named all of his new drinks after favourite"
"or a dark caramel color, which is often labeled ""dark crème de cacao"". The French word ""crème"" refers to the creamy texture of this very sweet liqueur, but there is no actual dairy cream in it. The alcohol content of crème de cacao varies, but 20% to 25% ABV (40–50 proof (U.S.)) is common. Chocolate liqueur Chocolate liqueur is a liqueur that tastes like chocolate. Chocolate liqueur is not a new invention. There is mention, in French, of producing and selling chocolate ""en liqueur"" as early as 1666. Context suggests this is a chocolate liqueur, not a chocolate liquor or"
"Crème de banane Crème de banane () is a sweet, banana-flavored liqueur, usually bottled at 17–25% ABV. It is mostly used in alcoholic drinks but also in cooking; it is an ingredient of various cocktails and desserts. Crème de banane can be used as a syrup on frozen desserts. In some baked dishes, it may be added to obtain a strong banana flavor. The Yellow Bird (cocktail) can be made with crème de banane. Companies such as Marie Brizard, Lucas Bols, and DeKuyper make this liqueur. It is based on neutral-tasting, unaged grape brandy flavored by means of infusion or"
"Crème de menthe Crème de menthe (, French for ""mint cream"") is a sweet, mint-flavored alcoholic beverage. Its flavor primarily derives from Corsican mint or dried peppermint. It is available commercially in a colorless version (called ""white"") and a green version (colored by the mint leaves, or by added coloring if made from extract instead of leaves). Both varieties have similar flavor and are interchangeable in recipes, except where color is important. It has 25% alcohol by volume. Crème de menthe is an ingredient in several cocktails, such as the Grasshopper and the Stinger. It is also served as a"
"pêche (peach), or framboise (raspberry). The International Bartenders Association gives a recipe using 1/10 crème de cassis, but French sources typically specify more; 19th-century recipes for blanc-cassis recommended 1/3 crème de cassis, which modern tastes find cloyingly sweet, and modern sources typically about 1/5. Replacing the crème de cassis with blackcurrant syrup is discouraged. Besides the basic Kir, a number of variations exist: Kir (cocktail) Kir is a popular French cocktail made with a measure of crème de cassis (blackcurrant liqueur) topped up with white wine. In France it is usually drunk as an apéritif before a meal or snack."
"Sortilège Cream. As with all alcoholic beverages, maple liqueur can often be mixed with other beverages for cocktails, and also goes well in coffee. This shooter consists of equal portions of Kahlúa, butterscotch liqueur, and maple liqueur. Usually, these ingredients are mixed in a large shooter glass, and then chased with warm maple syrup. This cocktail was made famous by the Sortilège brand of maple liqueurs and is often called a Sortilège mojito, although other brands of maple whiskey can be used. The cocktail combines club soda, mint leaves, lime, brown sugar and ice with maple whiskey to give a"
"Crème de cassis Crème de cassis () (also known as Cassis liqueur) is a sweet, dark red liqueur made from blackcurrants. Several cocktails are made with crème de cassis, including the very popular wine cocktail, kir. It may also be served as an after-dinner liqueur or as a frappé. It is made from blackcurrants that are crushed and soaked in alcohol, with sugar subsequently added. The modern version of the beverage first appeared in 1841, when it displaced ""ratafia de cassis"", which had been produced in prior centuries. While crème de cassis is a specialty of Burgundy, it is also"
"digestif and used in cooking as a flavoring (see Mint chocolate). It is also a primary component of the popular South African shooter known as the Springbokkie. The traditional formula steeps dried peppermint or Corsican mint leaves in grain alcohol for several weeks (creating a naturally green color), followed by filtration and addition of sugar. Crème de menthe Crème de menthe (, French for ""mint cream"") is a sweet, mint-flavored alcoholic beverage. Its flavor primarily derives from Corsican mint or dried peppermint. It is available commercially in a colorless version (called ""white"") and a green version (colored by the mint"
"maceration. Crème de banane Crème de banane () is a sweet, banana-flavored liqueur, usually bottled at 17–25% ABV. It is mostly used in alcoholic drinks but also in cooking; it is an ingredient of various cocktails and desserts. Crème de banane can be used as a syrup on frozen desserts. In some baked dishes, it may be added to obtain a strong banana flavor. The Yellow Bird (cocktail) can be made with crème de banane. Companies such as Marie Brizard, Lucas Bols, and DeKuyper make this liqueur. It is based on neutral-tasting, unaged grape brandy flavored by means of infusion"
"of wines said to have belonged to Thomas Jefferson, and traded by Hardy Rodenstock. Benjamin Wallace writes in his book ""The Billionaire's Vinegar"" that at a wine tasting of 19th century wines from Château Latour, provided by Rodenstock, several people noted the wines had a flavor of chocolate liqueur and were fakes. Wine and chocolate are a classic flavor pairing, and this is reflected in some cocktails that combine a strong red wine with a dash of chocolate liqueur. There are three types of chocolate liqueur: liqueur, cream liqueur, and crème de cacao. Crème de cacao may be either clear"
"traditionally Canadian take on the usual mojito cocktail. This drink is a favorite at the Massachusetts College of Liberal Arts. Simply, a teaspoon of maple syrup is put in first, coating the sides of the glass. Then maple liqueur and Bailey's Irish Cream are added in a shot glass at a 1.5:1 ratio respectively. If done properly, Bailey's Irish Cream should form a layer on top, similarly to other shooters, such as a buttery nipple. Often, coffee can be served in conjunction with Bailey's Irish Cream or Kahlua. As a more culturally Canadian practice, maple liqueur can be used instead"
"De Luxe Official Bartender's Book"" includes the following instructions: Shake well with cracked ice and strain into stein or 8 oz. metal cup. Add cube of ice and decorate with fruit. The daisy was the forerunner to other popular cocktails, notably the sidecar, from around the end of World War I, and the margarita, during the late 1930s and early 1940s. Even as the margarita has become especially popular during the late 20th and early 21st centuries, its base spirit has also surfaced in both tequila daisies and sidecars. Brandy Daisy The Brandy Daisy is a cocktail which first gained"
"Crémas Crémas (; ) also spelled Crémasse, is a sweet and creamy alcoholic beverage native to Haiti. The beverage is made primarily from creamed coconut, sweetened condensed evaporated milk, and rhum. The rum used is usually dark, however, white rum is used frequently as well. Various spices are added for additional flavoring such as cinnamon, nutmeg, anise, as well as miscellaneous ingredients such as vanilla extract or raisins. Recipes vary from person to person with a few differences in ingredients. The overall look and taste still remains the same. The beverage possesses a creamy consistency similar to a thick milkshake"
"de menthe. The mixture was originally stirred, although modern recipes call for it to be shaken with cracked ice. Early recipes required that the Stinger be served straight, but since the end of Prohibition in the United States it became more common for it to be served over crushed ice. Cognac, a type of brandy, was the identified as the basis for the Stinger as early as William ""Cocktail"" Boothby's 1905 supplement to his 1900 book, ""American Bar-Tender"". In the 21st century, cognac was the most commonly used brandy cited by recipes for the Stinger's base liquor. Cocktail guides recommend"
"Sidecar (cocktail) The sidecar is a cocktail traditionally made with cognac, orange liqueur (Cointreau, Grand Marnier, Dry Curaçao, or some other triple sec), plus lemon juice. In its ingredients, the drink is perhaps most closely related to the older brandy crusta, which differs both in presentation and in proportions of its components. The exact origin of the sidecar is unclear, but it is thought to have been invented around the end of World War I in either London or Paris. The drink was directly named for the motorcycle attachment. The Ritz Hotel in Paris claims origin of the drink. The"
"any mosto verde pisco, the cocktail was made popular using the Don Alfredo pisco. Don Alfredo (cocktail) Don Alfredo is a popular cocktail of modern Peruvian cuisine. The drink is prepared by mixing Peruvian mosto verde pisco, elderflower infused liquor such as St-Germain and lime juice in a cocktail glass filled with ice. The glass is then topped off with sparkling mineral water. It is usually served over ice in a lowball glass (or sometimes a martini glass or wine glass) and garnished with a spring of mint leaf, basil or a lime peel. Other variants include the Don Alfredo"
"pit, or core"". It is an ingredient in the Fairbank cocktail, the Pink Squirrel cocktail and in a cocktail called Old Etonian. Crème de Noyaux Creme de Noyaux () is an almond-flavored crème liqueur, although it is actually made from apricot kernels or the kernels of peach or cherry pits, which provide an almond-like flavor. Both Bols and Hiram Walker produce artificially colored red versions of the liqueur (either of which contribute the pink hue to Pink Squirrel cocktails) while Noyau de Poissy from France is available in both clear (""blanc"") and barrel-aged amber (""ambre"") versions. Through meticulous research over"
"coffee) can be considered a variant of Irish coffee, but involves the use of Irish cream as a ""pre-mixed"" substitute for the whisky, cream and sugar. Jamaican coffee would be expected to be made with rum; Highland coffee, also called Gaelic coffee, with Scotch whisky; and so on. Irish coffee Irish coffee () is a cocktail consisting of hot coffee, Irish whiskey, and sugar, stirred, and topped with cream. The coffee is drunk through the cream. Originally straight cream was used; today whipped cream is most common. Different variations of coffee cocktails pre-date the now-classic Irish coffee by at least"
"Brandy Daisy The Brandy Daisy is a cocktail which first gained popularity in the late 19th century. One of the earliest known recipes was published in 1876 in the second edition of Jerry Thomas's ""The Bartenders Guide or How To Mix Drinks: The Bon-Vivants Companion"": Fill glass one-third full of shaved ice. Shake well, strain into a large cocktail glass, and fill up with Seltzer water from a syphon. Over the years, multiple variants of the recipe developed, including other daisies involving other base spirits, such as whiskey or gin. The gin-based daisy, in at least one bartender's guide from"
"in the ""Chocolate Shows"" (held annually in New York City since 1998) of 2001 and 2002. Vermeer is served with ice on the rocks, or it can be mixed in a chocolate martini cocktail or added to coffee or hot chocolate. It is also used to create sauces, such as for ice cream. ""Gambit Weekly"" praised it as ""ridiculously silky"", and the ""Chicago Sun-Times"" gave positive reviews to two different cocktails made with the liqueur—the ""Coco Colado"" (3 oz. Vermeer, 1 oz. coconut rum, 2 oz. milk poured over ice and garnished with orange or pineapple slice and cherry) and"
"the ""Vermeer Valentine"" (2 oz. Vermeer, 1 oz. vodka, and 1/2 oz. Chambord, shaken over ice) Vermeer Dutch Chocolate Cream Liqueur Vermeer Dutch Chocolate Cream Liqueur is a sweet liqueur made of Dutch chocolate, cream, and vodka. It was created by Maurice Kanbar who tested it for five years before presenting the liqueur to the public in 2001. Vermeer is 34 U.S. proof (17% alcohol by volume) and the bottles are labeled with an image of Johannes Vermeer's ""Girl with a Pearl Earring"". Kanbar, who also developed SKYY vodka, wanted to create ""a liqueur as perfect as a Vermeer painting."""
"Kréma Kréma is a French brand of confectionery, owned by Cadbury. Kréma was best known in the period from 1950–1970, particularly under the Mint'Ho brand of caramel white mints. Alternative Bat'na combines white and brown caramel, while Regliss' combines white and black licorice. The Mint'ho was characterized by the fact that, alone of all the sweets made at this time, it floated on water. This was due to the expansion of micro-air bubbles that made it easy to chew. Since the manufacturing process has changed over time, the mints no longer float. Mint'ho is prohibited by some religions, including Judaism,"
"came to be consumed like a cocktail. The Stinger was a popular drink during American Prohibition, for crème de menthe could mask the taste of the inferior-quality brandies then available. The Stinger began to lose favor with Americans in the late 1970s, and was not a well-known cocktail in the early 21st century. The Stinger is a duo cocktail, in that it uses only two ingredients: a spirit and a liqueur. The classic Stinger recipe uses three parts brandy and one part white crème de menthe. However, Stinger recipes vary, and some recipes call for equal parts brandy and crème"
"cream with vodka. A ""Frozen"" Grasshopper adds mint ice cream to create a more dessert-like drink. An ""After Eight"" adds a layer of dark chocolate liqueur to the crème de menthe, crème de cacao and cream. In the North Central United States, especially Wisconsin, Grasshoppers are blended drinks, with ice cream substituted for cream. A related variation is the ""Grasshopper milkshake"", it contains mint chocolate chip ice cream, milk, and crème de menthe. This is blended and served in a tall glass decorated with a miniature or broken cream-filled chocolate sandwich cookie. A ""Girl Scout Cookie"" substitutes peppermint schnapps for"
"According to the recipe in Harry MacElhone's book ""Harry's ABC of Mixing Cocktails,"" a French 75 is supposed to be served in a highball glass. The Highball glass, which the Tom Collins Cocktail is also served in, would support the theory of French 75 being a variation of the Tom Collins. French 75 (cocktail) French 75 is a cocktail made from gin, Champagne, lemon juice, and sugar. It is also called a 75 Cocktail, or in French simply a ""Soixante Quinze"" (Seventy Five). The drink dates to World War I, and an early form was created in 1915 at the"
"French 75 (cocktail) French 75 is a cocktail made from gin, Champagne, lemon juice, and sugar. It is also called a 75 Cocktail, or in French simply a ""Soixante Quinze"" (Seventy Five). The drink dates to World War I, and an early form was created in 1915 at the New York Bar in Paris—later Harry's New York Bar—by barman Harry MacElhone. The combination was said to have such a kick that it felt like being shelled with the powerful French 75mm field gun. The drink with its current name and recipe developed over the 1920s, though similar drinks date to"