Alexander Cocktail
l/2 Dry Gin. (1 1/2 oz Dry Gin)
1/4 Crème de Cacao. (3/4 oz)
1/4 Sweet Cream. (3/4 oz Cream)
Shake (very!) well and strain into cocktail glass. (Garnish with a sprinkle of cocoa.)
You probably won’t find this version of the Alexander made too often anymore, though at one time it was probably the most popular. The Brandy Alexander seems to be the default these days.
In any case, the gin version of the Alexander is alright, I suppose, if you like this sort of girly type drink. Like all cream based cocktails, you do need to really shake the Alexander Cocktail hard and long, to give it the lightness and air it needs.
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.
[...] while ago I posted the series of Alexander Cocktails: Alexander Cocktail (No. 1), Alexander Cocktail (No. 2), and Alexander’s [...]
[...] Brandy Alexander has a long history, being the more popular stepchild of the gin-based Alexander cocktail, which first appeared early in the twentieth century. Popular history holds that the [...]
[...] cream-less Alexander [...]
[...] Not quite sure how to break it to him that this is pretty much just an Alexander (No. 1). [...]