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Three Methods: The Alexander Cocktail

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One of many uncommon situations the place a remix turns into extra well-known than the unique, the Alexander is a shape-shifting cocktail with pre-Prohibition roots. The earliest iteration, the Alexander, debuted circa 1914 and mixed gin, crème de cacao, and cream. Because the twentieth century progressed, bartenders like Harry MacElhone, proprietor of the legendary Harry’s New York Bar in Paris, ditched the gin for easy-drinking brandy. The ensuing Brandy Alexander was rounder and richer, and in the end turned extra widespread than its predecessor, making cameos in all places from the James Bond quick story “Riscio” to the 1970 pilot of The Mary Tyler Moore Present. The cocktail continues to evolve at fashionable bars, the place variations embody all the things from Irish whiskey to herbaceous gin and absinthe. Approaches and elements fluctuate, however all are cool, creamy, and steadfastly Alexanders.

Irish Espresso Alexander

One in every of 4 Irish Coffees on the menu at Manhattan cocktail vacation spot The Useless Rabbit, this elegant iteration was partially impressed by the Brandy Alexander served at a close-by, now-closed bar, BlackTail. “It was daring, barely candy, and had a cream float,” says Ian Alexander, The Useless Rabbit’s normal supervisor, of BlackTail’s cocktail. “In the future, it simply clicked—we blended the 2 collectively, and the Irish Espresso Alexander was born.” The drink will get layers of taste from a brief elements listing. Irish whiskey gives the spine, there’s flavorful sweetness from the liqueurs, and Pedro Ximénez sherry “brings a pleasant dried fruit and spice observe to the cocktail, performing as a bridge between the espresso and cassis,” Alexander says.

1 oz. Irish whiskey
3/4 oz. espresso liqueur
3/4 oz. crème de cacao
1/2 oz. Pedro Ximénez sherry

Instruments: shaker, strainer
Glass: Nick & Nora
Garnish: float of evenly whipped cream, elective: freeze-dried blackcurrant powder

To combine the drink, mix all of the elements in a shaker with ice. Stir to relax, then pressure right into a Nick & Nora glass. Float evenly whipped cream on high, then garnish with an elective sprinkle of freeze-dried blackcurrant powder.

Ian Alexander, The Useless Rabbit, New York Metropolis

Brandy Alexander

To grasp how the Brandy Alexander turned a midcentury sensation, contemplate this Cognac-forward model from Due West, a New York Metropolis gastropub. “It’s a terrific after-dinner drink,” says managing associate Jess Goldfarb. “It’s enjoyable, festive, and straightforward to drink.” Goldfarb modernizes the recipe by placing the brandy entrance and heart and utilizing “much less cacao and cream—it retains the cocktail from being too heavy.” Cognac performs a big position on this construct, so select yours properly: Goldfarb likes how the baked fruit and warming spice notes of his most well-liked bottle (Cognac Park VS Carte Blanche) give the drink an particularly wintry profile.

1 1/2 oz. Cognac
3/4 oz. cream
3/4 oz. white crème de cacao

Instruments: shaker, strainer
Glass: cocktail
Garnish: freshly grated nutmeg

To make it, mix all of the elements in a shaker with ice. Shake and pressure right into a cocktail glass, then garnish with freshly grated nutmeg.

Tailored by Jess Goldfarb, Due West, New York Metropolis

Blitzen

Crisp London dry gin kinds the spine of this Alexander riff at Martha My Pricey in Nashville, Tennessee. “The sharper botanicals lower by way of the sweetness of the opposite elements and complement the natural notes of the Branca Menta and absinthe,” says Alex Howard, the bar supervisor and co-owner. The chocolate and anise “play properly collectively,” he provides, and the sprint of absinthe brings “delicate complexity and brightness to the in any other case deep and wealthy flavors of a traditional Alexander.” He considers it to be a extra grown-up tackle the sweeter brandy variations “due to its further complexity, drier profile, and barely increased proof.”

1 1/2 oz. London dry gin
1 oz. white chocolate liqueur
1/2 oz. Branca Menta
1/2 oz. heavy cream
1 barspoon absinthe

Instruments: shaker, strainer, fine-mesh strainer
Glass: coupe
Garnish: miniature sweet cane

Mix all of the elements in an ice-filled shaker and shake vigorously. Double pressure into a calming coupe and garnish with a miniature sweet cane.

Alex Howard, Martha My Pricey, Nashville



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