Why it works: Cream and nutmeg are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 7,920 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓
Davidson Estate Brandy Alexander
Ingredients
Directions
Make the drink
Fill mixing glass with ice.
Add crème de cacao, brandy and cream.
Shake well and strain into a cocktail glass.
Finish
Sprinkle nutmeg on top.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Brandy | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
-
Cream + nutmegtop 13% of all pairsSmell alikemoderateCooked together7,920 recipes
Shared aroma: acetic acid (sour, vinegar).
-
Brandy + nutmegtop 15% of all pairsSmell alikelowCooked together4,311 recipes
Shared aroma: linalool (floral, citrus).
-
Brandy + creamtop 16% of all pairsSmell alikelowCooked together2,635 recipes
Shared aroma: 2-heptanol (bitter, floral).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- White crème de cacao
- Adds chocolate-like sweetness and flavour to the drink.
- Brandy
- Provides the spirit base and warming aroma.
- Heavy cream
- Adds richness and a smooth, silky texture.
The step that matters
Shake well. Shaking chills the cream and mixes it with the spirits, giving a smooth, cold, evenly blended drink. Under-shaking leaves it thin and less cold.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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