Garnish:
Dust with freshly 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 1/2 fl oz | Cognac VSOP |
| 1/2 fl oz | Dark crème de cacao liqueur |
| 1/2 fl oz | Dutch White Crème de Cacao |
| 3/4 fl oz | Single cream / half-and-half |
| 1/2 fl oz | Pasteurised egg white (optional) |
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
AKA:
The Panama
Our comment:
This after-dinner classic is rich, creamy and subtly chocolaty.
History:
Originally known as Alexander #2, the Brandy Alexander is thought to have been created sometime during the 1930s, certainly prior to 1937 when it first appears in print. This classic blend of brandy and chocolate smoothed with cream is based on the original Alexander calling for gin as its base. As to whom substituted brandy in place of gin is lost in time.
For the full story behind the origins of the Alexander cocktail and its many variations see our Alexander cocktail page.
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