| IBA official cocktail | |
|---|---|
) | |
| Type | Cocktail |
| Primary alcohol by volume | |
| Served | Straight up; without ice |
| Standard garnish | Nutmeg |
| Standard drinkware | .svg.jpg')){kind=small} |
| IBA specified ingredients  |
|
| Preparation | Shake all ingredients with ice and strain contents into a cocktail glass. Sprinkle nutmeg on top and serve. |
| Timing | After dinner |
| Alexander recipe at International Bartenders Association | |
The Alexander (or Brandy Alexander) is a cocktail consisting of cognac, cocoa liqueur (crème de cacao), and cream.[1]
Variations
The Coffee Alexander substitutes coffee liqueur (such as Kahlúa) for crème de cacao. The Blue Alexander substitutes blue Curaçao for crème de cacao. Other variations also exist.[2]
Earliest citations
There are at least two drinks from the early 20th century, which were known by the name 'Alexander', but which are nevertheless different drinks. In Jack's Manual on The Vintage & Production, Care & Handling of Wines, Liquors &c. (1910) by Jacob Abraham Grohusko, the 'Alexander Cocktail' is described as three parts rye whiskey, one part Bénédictine, with a piece of ice and a twist of orange peel.[3] In Recipes for Mixed Drinks (1915) by Hugo Ensslin, a drink by the same name is made with equal parts of gin, white crème de cacao and sweet cream; shaken with ice, and strained.
See also
- List of cocktails
- List of cocktails (alphabetical)
- List of IBA official cocktails
References
- ^ Historical Alexander's recipes from 1961 to 2014 (italian)
- ^ "Drinknation.com: Alexander variations". Archived from the original on 2009-05-02. Retrieved 2008-08-11.
- ^ Grohusko, Jacob (1910). Jack's manual on the vintage and production, care and handling of wines, liquors, etc. : a handbook of information for home, club, or hotel : recipes for fancy mixed drinks and when and how to serve. New York: McClunn & Co. Retrieved 27 June 2017.