Cocktail hour

Tis the season for creamy drinks, so we’ve given this classic tipple a festive makeover

Cream liqueurs, eggnog, and the snowball are all firm favourites this time of year. But we think it’s time to revive the brandy alexander, which is traditionally a simple mix of brandy (or cognac), crème de cacao and cream. Once you’ve mastered the classic, have a go at our three fun alternatives inspired by some of our best-loved puds.

THREE TWISTS

Serve these cocktails at your next dinner party. They’re so delectable, they double as dessert – serve with a teaspoon to enjoy all the toppings.

Trifle alexander

Drop 1 black cherry in syrup into the bottom of two small cocktail glasses along with a dash of the syrup. Tip 80ml brandy, 50ml sweet sherry, 50ml double cream, 1 tsp sugar syrup and

1/4 tsp vanilla bean paste into a blender with a small handful of ice. Blitz until smooth and very cold, then pour into the prepared glasses. Top with whipped cream and sprinkles, then serve with savoiardi biscuits or sponge fingers for dipping. Serves 2.

Strawberry alexander

Blitz 80ml gin, 50g frozen strawberries, 50ml double cream, 25ml triple sec and 25ml water in a blender until very smooth. Pour into two tumblers and garnish each with a mini meringue, mint leaves and a pinch of freeze-dried strawberries. Serves 2.

Passion fruit & coconut alexander

Tip 80ml cachaça, 50ml coconut rum, 50ml double cream and the flesh of 1 passion fruit into a cocktail shaker with a handful of ice. Shake until the outside of the shaker is cold, then double strain the cocktail into two martini glasses. Cut 1 passion fruit in half and drizzle the halves with a couple of drops of coconut rum. Float one half, cut-side up, on top of each cocktail. Serves 2.