Here's a pleasant little treat for the winter holidays!
The Brandy Alexander is undeniably a sweet indulgence. It can perhaps be made more interesting by using premium cognac and Jersey cow cream, premium white Creme de Cacao from Drillaud.
That applies to ordering one at a fancy bar or a hotel bar, too; why pay for cognac if you won't get much chance to taste it? Even aside from the questionable quality of the Creme de Cacao available at most bars today, you have to deal with the cream, which will interfere with any flavors that come after it.
As for me, I plan to make Brandy Alexanders in quantity with common ingredients for serving at holiday time to people who are happily preoccupied with family and friends, or who just need a simple sweet indulgence after a long evening of Christmas shopping.