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) |
Our review:
One to accompany the nutty chocolates from the after-dinner selection box.
History:
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.
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