Classic Mixology: Cocktail & Mixed Drink Recipes

Alexander Cocktail

Source:  Recipes for Mixed Drinks page:  6
1/3 gin (London Dry)

Ingredient: gin (London Dry)

What it is:  Gin
Now the most common style of gin. London dry gin is made by taking a neutral grain spirit and redistilling after the botanicals are added. In addition to juniper, it is usually made with amounts of citrus botanicals like lemon and bitter orange peel. Other botanicals that may be used include anise, angelica root and seed, orris root, licorice root, cinnamon, cubeb, savory, lime peel, grapefruit peel, dragon eye, saffron, baobab, frankincense, coriander, nutmeg and cassia bark.

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calls for El Bart Gin
1/3 chocolate liqueur

Ingredient: chocolate liqueur

Also Known As:  Crème de Cacao What it is:  Liqueur

Chocolate liqueur is a liqueur with a principal flavor of chocolate. Chocolate liqueur can be consumed straight, as an aperitif. It is used widely in mixed drinks and in desserts, especially in dessert sauces, cakes, and truffles. There are now many brands of chocolate liqueur now on the market.

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calls for Crème de Cocoa [sic]
1/3 cream

Ingredient: cream

Also Known As:  sweet cream What it is:  Additive

Cream is a dairy product that is composed of the higher-butterfat  layer skimmed from the top of milk before homogenization. In un-homogenized milk, over time, the lighter fat rises to the top. In the industrial production of cream this process is accelerated by using centrifuges called "separators". In many countries, cream is sold in several grades depending on the total butterfat content. Cream skimmed from milk may be called "sweet cream" to distinguish it from whey cream skimmed from whey, a by-product of cheese-making.

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Shake well in a mixing glass with cracked ice, strain and serve.