At the end of a long year, a comforting cocktail and human connection are always in order, especially during the colder winter months. While most might seek a hot toddy, an Irish coffee or even festive eggnog, the velvety, rich profile of the classic brandy Alexander – combining cognac, crème de cacao and cream – is an underrated option for something sweet and satisfying.
Few places riff on the brandy Alexander quite like Madara, an extension of modern izakaya Yorucho in Causeway Bay. Co-founder Rayven Leung and his team build on the success of Leung’s other venue, Takumi Mixology Salon, by focusing on bespoke cocktails alongside signatures focused on tea, fruits and – more unusually – Shakespeare. The first ingredient was the starting point for the Bancha & Chestnut Alexander.
Leung, who usually prefers to limit the number of ingredients in a cocktail, pushes himself to his maximum of six for this drink: roasted bancha green tea leaves, cognac, a cask-aged mugi (barley) shochu, adzuki liqueur, Sakari matcha liqueur, and cream.
