Garnish:
Dust with chocolate powder
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 |
| 3/4 fl oz | Hazelnut liqueur |
| 3/4 fl oz | Single cream / half-and-half |
| 1 dash | Angostura or other aromatic bitters |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Review:
Great twist on a classic - the use of bitters is inspired.
History:
Created in 2005 by James Mellnor at Maze, London, England.
For more information about the classic Alexander cocktail, see our Alexander cocktail page.
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