Alexander: Difference between revisions
From Chanticleer Society
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Earliest known recipe is from Hugo Ensslin’s 1916 Recipes for Mixed Drinks. 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> | 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>. 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 the drink from “Jack’s Manual” (1920) had a recipe of | An earlier form of the drink from “Jack’s Manual” (1920) had a recipe of | ||
Alexander Cocktail | Alexander Cocktail | ||
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Twist of orange peel. Stir and serve. | Twist of orange peel. Stir and serve. | ||
==References== | |||
<references/> | <references/> | ||
Revision as of 16:30, 10 February 2022
- Spirit
- Crème de Cacao
- Cream
Earliest known recipe is from Hugo Ensslin’s 1916 Recipes for Mixed Drinks [1]. 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 the drink from “Jack’s Manual” (1920) had a recipe of Alexander Cocktail
- 75% rye whisky
- 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)
