How to make:
- Select and pre-chill a Coupe glass.
- Prepare garnish of express lemon zest twist and discard. Then dust with freshly grated nutmeg.
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
1 2/3 fl oz | Rémy Martin V.S.O.P. cognac |
1/2 fl oz | Dark crème de cacao liqueur |
1/2 fl oz | Dutch Cacao white crème de cacao |
1 fl oz | Single cream/half-and-half |
Recipe contains the following allergens:
- Single cream/half-and-half – Dairy
AKA:
Alexander No. 2, The Panama
Review:
This after-dinner classic is rich, creamy and subtly chocolaty.
History:
The original Alexander was gin-based, but in the early 1920s, Harry MacElhone, then a bartender at Ciro's in London, is credited with starting the trend of using brandy in place of gin. What became known as the Brandy Alexander quickly displaced the original gin-based cocktail.
MacElhone's creation of the brandy-based Alexander is supported by the first recipe for such a cocktail appearing in his 1923 Harry of Ciro's ABC of mixing cocktails
Alexander Cocktail.
Harry MacElhone, Harry of Ciro's ABC of mixing cocktails, 1923
⅓ Crème de Cacao, ⅓ Brandy, ⅓ Fresh Cream.
Shake well and strain into cocktail glass.
In his 1930 The Savoy Cocktail Book, Harry Craddock includes the gin-based Alexander Cocktail No. 1 and the brandy-based Alexander Cocktail No. 2, along with a gin-based and crème de menthe-influenced Alexander's Sister.
ALEXANDER COCKTAIL. (No. 1.)
Harry Craddock, 1930
½ Dry Gin.
¼ Crème de Cacao.
¼ Sweet Cream.
Shake well and strain into cocktail glass.
ALEXANDER COCKTAIL. (No. 2.)
⅓ Crème de Cacao.
⅓ Brandy. ⅓ Fresh Cream.
Shake well and strain into cocktail glass.
ALEXANDER's SISTER COCKTAIL.)
⅓ Gin. ⅓ Fresh Cream.
⅓ Crème de Menthe.
Shake well and strain into cocktail glass.
Ladies are advised to avoid this Cocktail as often as possible.
Nutrition:
258 calories
Alcohol content:
- 1.4 standard drinks
- 18.28% alc./vol. (36.56° proof)
- 20.1 grams of pure alcohol
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