Alexander: Difference between revisions
From Chanticleer Society
No edit summary |
No edit summary |
||
| Line 3: | Line 3: | ||
* Cream | * Cream | ||
Originally appearing as a gin drink, it would eventually evolve into the "Brandy Alexander", with the gin variation all be disappearing. Using other spirits beyond gin and brandy never seems to have become a thing, so the "Alexander" may not technically be considered as its own category of mixed drink. | |||
The earliest known recipe is from Hugo Ensslin’s 1916 Recipes for Mixed Drinks <ref>[https://euvs-vintage-cocktail-books.cld.bz/1917-Recipes-for-Mixed-Drinks-by-Hugo-R-Ensslin-second-edition/6/ Recipes for Mixed Drinks] by Hugo Ensslin (1917, second edition)</ref>. | |||
{| class="wikitable" style="margin-left:.25in;padding:10px;font-family:'Modern No. 20', serif;font-size:normal;background:cornsilk;" | {| class="wikitable" style="margin-left:.25in;padding:10px;font-family:'Modern No. 20', serif;font-size:normal;background:cornsilk;" | ||
|<div style="font-weight:bold | |<div style="font-weight:bold;"><div style="text-align:center">ALEXANDER COCKTAIL</div></div> | ||
<div style="width:60ch"><div style="padding-left: | <div style="width:60ch"><div style="padding-left:15ch"> | ||
1/3 El Bart Gin<br/> | 1/3 El Bart Gin<br/> | ||
1/3 Creme de Cocoa<br/> | 1/3 Creme de Cocoa<br/> | ||
1/3 Sweet Cream<br/> | 1/3 Sweet Cream<br/> | ||
Shake well in a mixing glass with cracked ice, strain and serve. | </div>Shake well in a mixing glass with cracked ice, strain and serve. | ||
</div> | |||
|} | |} | ||
The cocktail, according to historian Barry Popik, was likely born at Rector’s, New York’s premier pre-Prohibition lobster palace. The bartender there, a certain Troy Alexander, created his eponymous concoction in order to serve a white drink at a dinner celebrating [fictional character] Phoebe Snow<ref>[https://www.liquor.com/articles/behind-the-drink-the-brandy-alexander Behind the Drink: Brandy Alexander], by Gary Regan (Liquor.com)</ref>. | |||
An earlier form of a drink by the same name appears in “Jack’s Manual” (1910)<ref>[https://euvs-vintage-cocktail-books.cld.bz/1910-Jack-s-manual-on-the-vintage-and-production-care-and-handling-of-wines-liquors-etc-1910/32/ Jack's Manual] by J. A. Grohusko (1910)</ref> | |||
{| class="wikitable" style="margin-left:.25in;padding:10px;font-family:'Modern No. 20', serif;font-size:normal;background:cornsilk;" | |||
|<div style="width:60ch"><div style="text-align:center"><div style="font-weight:bold;">ALEXANDER COCKTAIL</div>(Use bar glass.)</div>75% rye whiskey<br/>25% Benedictine<br/>1 piece of ice<br/>Twist of orange peel.<br/> Stir and serve.</div> | |||
|} | |||
Twist of orange peel. Stir and serve. | |||
==References== | ==References== | ||
<references/> | <references/> | ||
Revision as of 16:49, 10 February 2022
- Spirit
- Crème de Cacao
- Cream
Originally appearing as a gin drink, it would eventually evolve into the "Brandy Alexander", with the gin variation all be disappearing. Using other spirits beyond gin and brandy never seems to have become a thing, so the "Alexander" may not technically be considered as its own category of mixed drink.
The earliest known recipe is from Hugo Ensslin’s 1916 Recipes for Mixed Drinks [1].
ALEXANDER COCKTAIL 1/3 El Bart Gin |
The cocktail, according to historian Barry Popik, was likely born at Rector’s, New York’s premier pre-Prohibition lobster palace. The bartender there, a certain Troy Alexander, created his eponymous concoction in order to serve a white drink at a dinner celebrating [fictional character] Phoebe Snow[2].
An earlier form of a drink by the same name appears in “Jack’s Manual” (1910)[3]
ALEXANDER COCKTAIL (Use bar glass.)25% Benedictine 1 piece of ice Twist of orange peel. Stir and serve. |
References
- ↑ Recipes for Mixed Drinks by Hugo Ensslin (1917, second edition)
- ↑ Behind the Drink: Brandy Alexander, by Gary Regan (Liquor.com)
- ↑ Jack's Manual by J. A. Grohusko (1910)
