Garnish:
Dust with grated nutmeg
How to make:
SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass.
| 1 3⁄4 fl oz | Cognac VSOP |
| 1⁄2 fl oz | Toschi Nocello liqueur |
| 1⁄4 fl oz | Giffard Sugar Cane Syrup |
| 1⁄2 fl oz | Single cream / half-and-half |
| 1⁄4 fl oz | Pasteurised egg white (optional) |
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
Comment:
One to accompany the nutty chocolates from the after-dinner selection box.
About:
Created in 2008 by yours truly at The Cabinet Room, London, England.
See our Alexander cocktail page for more information on the origins of the Alexander cocktail.
