Name: Bourbon Alexander
Total time: 4 min
Cuisine: Cocktail
Ingredients: 45 ml Bourbon whiskey; 20 ml White crème de cacao; 15 ml Coconut liqueur; 25 ml Whipping cream

Ingredients

1 1/2 fl oz

Bourbon whiskey

2/3 fl oz

Giffard White Crème de Cacao Liqueur

1/2 fl oz

Malibu Original coconut rum liqueur

5/6 fl oz

Whipping cream

How to make

Glass

Photographed in a Retro Coupe

Prepare

Select and pre-chill a COUPE GLASS.

Prepare garnish of grated nutmeg.

Method

SHAKE all ingredients with ice.

FINE STRAIN into chilled glass.

Garnish

Dust with freshly grated nutmeg.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of Bourbon Alexander contains 245 calories

Alcohol content:

1.6 standard drinks
19.89% alc./vol. (39.78° proof)
22.4 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

Whipping cream — Dairy

Review

It may be creamy, but this cocktail has a kick. It tastes and looks, much better with a quality white crème de cacao than a dark crème de cacao. A generous splash of sweet, low alcohol strength coconut liqueur surprisingly doesn't overly sweeten and adds nutty depth to the cacao. The nutmeg dusting is critical and much more than a mere garnish.

Comments & Discussion

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Justin Aniello 44w

I did a side by side of Brandy, Tequila, and Bourbon Alexanders. I found the Brandy and Bourbon both were good, the Tequila one to me was off. The Brandy slightly wins out for me though I did like the coconut in the Bourbon.

The beginning with creamy bourbon and the end with creamy coconut are both great but there is this transition in the middle where they fight for supremacy and don't quite go together.

Shannon Brown 1y

Wonderful choice if you want something sweet with a kick. I used Mangaroca Batida de Coco which has a natural creamy coconut flavor and is delicious in this cocktail.

John Hinojos Premium Member 2y

This was outstanding. Perfect for a dessert cocktail or after dinner. Used a toasted coconut rum which is a bit stronger, but less sweet than the liqueur. Coconut adds a subtle flavour, but not overpowering. Like a bourbon flavoured chocolate bar. WOW.

Peter M Premium Member 2y

John, I'm curious which white crème de cacao liqueur you used, if you remember.

John Hinojos Premium Member 2y

Giffard's Creme de cacao (white)

Amarette Speights 2y

I’m not a coconut fan. Is there a suggested substitution? Or an identical cocktail with another liqueur? I could always do a a coffee flavor or dark cacao.