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
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.
[...] This post was mentioned on Twitter by toots11, Art Of The Cocktail. Art Of The Cocktail said: RT @toots11: Here we go #yyj, the Roddy Alexander: a cocktail inspired by twitter and @Rod_Phillips http://ow.ly/GlP9 [...]