Alexander's Big Brother

Serve in a Martini glass...
1½	fl oz	Rutte Dry Gin
¼	fl oz	Triple sec liqueur
¾	fl oz	Lejay Curacao Bleu (blue curacao) Liqueur
¾	fl oz	Single cream / half-and-half
⅛	fl oz	Sugar syrup (2 sugar to 1 water)
¼	fl oz	Pasteurised egg white (optional)

Display recipe in:

How to make:

SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass.

Garnish:

Physalis (cape gooseberry) on rim

Comment:

Orangey in taste and creamy blue in colour - mildly better than creamy pink for the macho out there.

Buy ingredients

Buy direct from The Whisky Exchange

£37.55

Makes this drink 15.56 times

£16.95

Makes this drink 31.11 times

Approximately £0.00 per cocktail *

* price per cocktail is an estimate based on the cost of making one cocktail with the above selected ingredients.

Previous Cocktail

Alexander The Great
SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass.

Next Cocktail

Alexander's Sister
SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass.

Alexander cocktail

The original Alexander cocktail consisted of equal parts gin, crème de cacao liqueur and cream. Over time, other spirits were substituted for the gin – brandy being most...

Cocktail shakers & how to shake a cocktail

Shaking not only mixes a drink, it also chills, dilutes and aerates it. Along with stirring shaking is the most common technique employed to mix cocktails.

Dry shake

When making drinks containing cream and eggs it is common practice to first shake the mixture without ice, before shaking the drink a second time with ice. This practice is known...

How to strain a cocktail

When straining a shaken drink, a Hawthorn strainer tends to be used, but when straining a stirred drink it is traditional to use a Julep strainer. Both designs of strainer allow...

History of gin cocktails

The development of cocktail culture and so, by default gin based cocktails, were much aided by three developments: artificial carbonation of water (1767),

Highballing classic cocktails with Schweppes

Two comments by Mr Highball himself, Jörg Meyer, “you can highball any cocktail”, and “a highball is a short drink made long” left me wanting

Our website uses cookies, as almost all websites do. By continuing to browse this site you are agreeing to our use of cookies.

Welcome to
Receive updates packed with drinks, bars and cocktails content
Please confirm you are over 21 years old and enter your email
No thanks, continue to diffordsguide.com