This episode’s featured cocktail is the original Alexander. It first appeared in Hugo Enslin’s 1916 book, Recipes for Mixed Drinks and is often overshadowed by the Brandy Alexander, which became popular after Prohibition. To make the Alexander cocktail, you’ll need:
Combine these ingredients in a cocktail shaker with NO ICE. You heard me – no ice. Dry shake for about 15 seconds until you hear and feel the texture of the contents begin to change, then add your ice, shake again, and strain into a stemmed cocktail glass.
This is something like if a Ramos gin fizz and a classic egg white sour cocktail got married and made a baby, and that baby was named dessert. The egg white – in my view – is crucial because it’s going to yield that incredibly silky texture that feels like a delicious reward for having finished your supper.
One last note. This recipe we just gave you is a little boozier than most Alexander recipes, which use only cream rather than a cream liqueur. But, you’re only using an ounce of that Coole Swan, which weighs in at a manageable 16% ABV. In other words, TREAT YO-SELF.
