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Brownie

Dessert cocktails

3.8 19 ratings

Ingredients

1 oz Cognac (brandy)
1 oz Brown/dark cacao liqueur
1 oz Whipping cream
1/6 oz Kirschwasser

How to make

Serve in a coupe glass

Prepare

  1. 1 Select and pre-chill a COUPE GLASS.
  2. 2 Prepare garnish of grated nutmeg and skewered Luxardo Maraschino Cherry.

Method

  1. 3 SHAKE all ingredients with ice.
  2. 4 FINE STRAIN into chilled glass.

Garnish

  1. 5 Dust with freshly grated nutmeg and garnish with a skewered maraschino cherry.

Flavour profile

16.8% alc./vol. · 1.2 standard drinks · 228 calories

History

A tasty cocktail is made using white crème de cacao, but it does not befit the name.

This recipe is adapted from Ted Saucier's 1951 book, Bottoms Up!. The "Brownie" calls for: 1 oz. Coronet brandy 1 oz. crème de cacao 1 oz. heavy cream 1 dash kirschwaser It is to be shaken well and strained into a cocktail glass, then decorated with a maraschino cherry.

Created by Ted Saucier