I hope everyone had a great Christmas. If you received coal in your stocking, I hope it was at least of the highest quality, meaning, from West Virginia. We love creamy cocktails in these parts always, and especially for the winter holidays. There's something about brandy in the winter when the days are cold, dark, and you're watching an episode of Hoarders in your new, flannel housecoat with a little tuxedo cat named Peppercorn on your lap. But, I digress.

This cocktail is, of course, a play on the classic Brandy Alexander. If you "do your research" as it is fashionable to say these days, you'll find that it emerges somehow in 1937 or so, having evolved from the classic Alexander, which was actually gin-based. The Alexander (the gin version) was invented to tout the cleanliness of train travel with the help of Phoebe Snow. That's hard to imagine if, like me, you associate gin with Spring, herbs, roots, and flowers.  Phoebe Snow was wrong about the best type of coal, but not about creamy drinks.

The classic Brandy Alexander is formulated from Creme de Cacao. The truth is, I just didn't have any (I've been accumulating the ingredients to make my own). So, instead, I'm substituting Amaretto for the Creme de Cacao. I thought this would be passable for the feeling I'm trying to strike, but its much more than that. This is a great variation - more different than the classic version than I expected, and in a good way. I say that as one of the world's biggest fans of the Brandy Alexander in all its variations.

The classic recipe also uses Heavy Cream. I opt for half and half as it provides a lighter experience, bringing you back for a second. For the same reason, I double the Cognac. If you want maximum creaminess, of course, use the Heavy Cream.

Chill your glass. In one half of your tin add all ingredients sans garnishes. Load the other tin with ice as you normally would for a shaken cocktail. Combine the tins for a shake until the drink is well chilled. Fine Strain into your glass and garnish with freshly grated nutmeg and shaved chocolate.

Glass: Coupe, Nick and Nora, Vintage Wine, or Irish Coffee

Afterthoughts: Regular brandy would work fine here. If I'm going that route, I like the cheaper, but great for mixing Paul Masson Grande Amber. For this drink, I like a dark chocolate. I used 60 percent cacao here. Cardamom goes great with almond flavors and has a particular affinity for apricot - whose pits, in part, supply the characteristic flavor of Amaretto. If you search recipes for a typical Brandy Alexander, you'll often see 1/1 Cognac and Creme de Cacao. The formula above makes for a stronger drink and dries it out just enough to allow you to drink several.