Bourbon Alexander (4:00 DCT version – April 6, 2013)
I thought I was being clever, making a bourbon version of the classic Brandy Alexander. Not only was I far from the first to think of it, it turns out that I was not even the first to think of making it with vanilla ice cream (remembered from an old chef’s trick for making French Toast). As I was sitting down to congratulate myself with a first sip, I came across this article with Jonathan Lundy’s similar version, although I used Amaretto and he used Godiva’s. It just proves it is a good idea to substitute ice cream for heavy cream!
2 oz softened vanilla bean ice cream
2 oz whole milk
2 oz bourbon
1 oz Amaretto
Stir well together to make sure the ice cream has melted. Shake vigourously with ice. Strain into an ice-filled short glass.