Official spec
- Cognac30 ml
- Dark crème de cacao30 ml
- Fresh cream30 ml
Method
Add all ingredients to a shaker filled with ice cubes. Shake and strain into a chilled cocktail glass.
Garnish
Freshly grated nutmeg on top.
Author's version
The Author's Menu · Cocktail glass
- Cognac30 ml
- Irish cream30 ml
- Mix Matheus50 ml
- Nutmeg1 pinch
Method
Shake and strain.
Variations
- Twist AlexanderBourbon in place of the cognac and chocolate liqueur in place of the crème de cacao, 30 ml of each, with 30 ml cream.
- Alexander Sister40 ml gin, 30 ml mint liqueur and 30 ml cream, with a cherry.
- Alexander Brother30 ml gin, 30 ml chocolate liqueur, 30 ml cream and 20 ml sweetened condensed milk; rim the glass with condensed milk and sweetened cocoa powder.
History
It appeared in the early 20th century and was originally made with gin: the recipe published by Hugo Ensslin in 1916 called for equal parts gin, white crème de cacao and cream. Over time cognac took the place of the gin, a version also known as the Brandy Alexander and the one adopted by the IBA. Another "Alexander Cocktail", made with rye whiskey and Bénédictine, was already in circulation in 1910, but that is a different drink.
Sources: official IBA spec and Wikipedia.
Flavor
· ·
Pairs with
desserts · coffee
Sweet and full-bodied, it stands in for dessert or goes along with it.