Alexander

The Washington Post, November 28, 2007

• • Course: Beverage
• • Features: Fast

Summary:

The Alexander is a versatile drink that every home bartender should break out during the holidays. It can be made with gin or cognac, preferably Pierre Ferrand Ambre. Or try a variation by Spirits columnist Jason Wilson: the Pear Alexander, which uses Belle de Brillet.

Some cocktail purists insist that a Brandy Alexander should actually be called a Panama. Ignore them.

1 serving

Ingredients:

• • Ice
• • 1 1/2 ounces gin, cognac or Belle de Brillet
• • 3/4 ounce heavy cream
• • 3/4 ounce white creme de cacao
• • Freshly grated nutmeg, for garnish

Directions:

Fill a mixing glass two-thirds full with ice. Add the gin, cognac or Belle de Brillet, then the heavy cream and white creme de cacao. Shake well and strain into a martini glass. Sprinkle with nutmeg.

Recipe Source:

Adapted from "Imbibe!" by David Wondrich (Perigee Trade, 2007).

262 calories, 8g fat, 5g saturated fat, 29mg cholesterol, 10mg sodium, 9g carbohydrates, n/a dietary fiber, n/a sugar, n/a protein.