The Roddy Alexander (cocktails all a twitter!)

It all started with a tweet this afternoon, prompted by discussion about spiced rum, of all things…

There we have it.  I responded that my take these days wld probably involve Calvados and Angostura, which I’m enjoying in many permutations and combinations lately, AND some cinnamon syrup. After this exchange, I was invited to “share with the class”, and so here you see me blogging about a reinvented cocktail on a blustery Friday night!  I’ve named this the Roddy Alexander, after the instigator, Rod Phillips (over at Liquor Plus).

For the more adventurous, I prefer a flip to a cream-based drink, so I would also be inclined to take the same ingredients sans cream, and shake very well with a whole egg, and strain into a glass.  Try it and see which one you prefer!

I prefer my drinks a little less sweet than a traditional Brandy Alexander, so while this is a sweet drink (best for dessert), it does have a bit of depth to it.  A bonus!  I’ve found another drink that pairs quite nicely with a buttertart!

The “Roddy” Alexander

• 1 oz. Brandy
• 1 oz. Calvados
• 0.25 oz. cinnamon syrup*
• 1 oz. heavy cream
• 3 dashes Angostura bitters

Combine all ingredients in a shaker with ice, and shake.  Double strain into a chilled cocktail glass, and garnish with freshly grated nutmeg.

*cinnamon syrup: 2 cups sugar, 1 cup water, 2 medium sticks cinnamon, broken into pieces.   Boil gently for at least 2 minutes, let sit for at least 10 minutes longer.  Strain out the cinnamon sticks.   This keeps well at room temperature, although the cinnamon flavour will diminish after 1 week.