Alexander (cocktail)

Lore & Background

There are at least two drinks from the early 20th century known by the name 'Alexander', but which are different drinks. In Jack's Manual on The Vintage & Production, Care & Handling of Wines, Liquors &c. (1910) by Jacob Abraham Grohusko, the 'Alexander Cocktail' is described as three parts rye whiskey, one part Bénédictine, with a piece of ice and a twist of orange peel. In Recipes for Mixed Drinks (1915) by Hugo Ensslin, a drink by the same name is made with equal parts of gin, white crème de cacao and sweet cream, shaken with ice, and strained.

The Alexander was originally made with gin, but the modern version is usually made with brandy and is called a Brandy Alexander. The International Bartenders Association calls for brandy in its Alexander.

Reader's Guide

The Alexander cocktail is significant as an early 20th-century drink that evolved from a gin-based recipe to a brandy-based one, now known as the Brandy Alexander. Its history reflects the fluidity of cocktail naming, with two distinct early recipes—one using rye whiskey and Bénédictine, another using gin, crème de cacao, and cream. The latter version became the basis for the modern drink. The International Bartenders Association's adoption of brandy in its official recipe solidified the Brandy Alexander as the standard. Variations include the Coffee Alexander (substituting coffee liqueur for crème de cacao), the Blue Alexander (using blue Curaçao), and the Blonde Negress from Paris (combining gin, cognac, crème de cacao, and cream). The Alexander's legacy lies in its adaptability and its place among classic cream cocktails.

Did You Know?

• In 1910, Jack's Manual described an 'Alexander Cocktail' made with rye whiskey and Bénédictine.
• In 1915, Hugo Ensslin's recipe for Alexander used equal parts gin, white crème de cacao, and sweet cream.