Garnish:
Dust with freshly grated nutmeg
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 1 1/2 fl oz | Patrón Añejo tequila |
| 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 |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Review:
Creamy tequila and chocolate this tequila based riff on the classic Brandy Alexander is deliciously indulgent.
History:
Created in February 2017 by yours truly (Simon Difford) at the Cabinet Room, London, England.
For the full story behind the origins of the Alexander and its many variations see our Alexander cocktail page.
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