You’ve heard of the Brandy Alexander, the milkshake-like cocktail spiked with Cognac and crème de cacao. If you’re a fan of its creamy, velvety texture, let us introduce you to the RumChata Alexander—a riff on the classic cocktail that, if can be believed, is even creamier and velvet-ier.
The secret is RumChata, the silky liqueur packed with Caribbean rum, Mexican spices and cream. If you’ve been following along with our RumChata White Russian and RumChata Mudslide recipes, you’ll be pleased to know that RumChata works in much the same capacity here—by adding a complex layer of sweet, spiced, horchata-like flavor.
In the RumChata Alexander, the liqueur plays nicely with smooth VS Cognac and chocolatey dark crème de cacao. A final addition of heavy cream turns the drink’s richness up to 11. Here’s how to make your own.
How to Make a RumChata Alexander
Recipe by Jacy Topps
1 ounce RumChata
1 ounce VS Cognac
1 ounce dark crème de cacao
1 ounce heavy cream
Combine all ingredients into a cocktail shaker filled with ice. Shake for 30 seconds to chill. Strain into a chilled coupe or martini glass and garnish with cinnamon.