Justin Warner’s Mace and Black Pepper Brandy Alexander, as seen on Guy's Ranch Kitchen Season 5.
Recipe courtesy of Justin Warner

Mace and Black Pepper Brandy Alexander

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  • Level: Easy
  • Total: 40 min (include chilling time)
  • Active: 15 min
  • Yield: 1 serving
My grandma was, you know, a grandma in the truest sense, but when she wanted to get wild she'd order a single brandy Alexander. I've swapped nutmeg for an infusion of mace and a garnish of black pepper to honor her spicy kick.



  1. Make an ice bath in a heatproof bowl or a high-sided saute pan. Set aside.
  2. In a pot over medium-low heat, add the mace to the heavy cream. Bring the heavy cream up to a simmer, then remove the pot from the heat directly to the ice bath and stir until fully chilled. (If not using right away, transfer to a container and chill in the refrigerator until ready to use.)
  3. Combine the cream, brandy and creme de cacao in a cocktail shaker filled with ice and shake until very cold. Strain into a tall cocktail glass and garnish with black pepper, then serve.