Those who think of a Brandy Alexander often assume that it is a descendant of the Alexander made with gin. Some may also know the Brandy Alexander by the name Alexandra or Panama. But as we found out, its real name is quite different: It actually saw the light of day as “Bach-Chor-Club” in Cologne in 1913 and was thus published before the “Gin Alexander”.
30 ml Park XO cognac 30 ml Dutch Cacao 20 ml cream grated nutmeg as garnish
Preparation: Shaken, garnish with grated nutmeg.
Alternatively and currently preferred by us:
30 ml Chateau Beaulon XO cognac 30 ml Homemade Crème de Cacao (3 parts Hiebl Schokogeist : 2 parts sugar syrup (2:1)) 20 ml cream grated nutmeg as garnish
Preparation: 3 ice cubes, shaken for 12 seconds (36 times), garnish with grated nutmeg.
Brandy Alexander and Gin Alexander in historical comparison
One would generally think that Brandy Alexander is a younger version of Alexander made with gin. [1][3] The first printed recipe we could find for the latter dates from 1914:
Alexander Cocktail (Harry Montague, 1914)
One-third Gin One-third Creme de Cocoa One-third Rich Cream Put in a Cocktail Shaker with ice and shake well Strain and serve in Cocktail Glass
We first found the name “Brandy Alexander” for the mixture of brandy, crème de cacao and cream in 1934:
Brandy Alexander (Harry Jerrold Gordon, 1934)
1 Brandy 1 Fresh Cream 1 Crème de Cocoa Add 3 Cubes of Ice. 40 Shakes. Strain and serve.
Before that (and even afterwards), the brandy variant was also called Alexander. The first two printed recipes for an Alexander made with brandy date from 1927:
Alexander Cocktail (Harry MacElhone, 1927)
1/3 Crème de Cacao, 1/3 Brandy, 1/3 Fresh Cream. Shake well and strain into cocktail glass.
Alexander Cocktail (Piero Grandi, 1927)
1/3 de crême de Cacao, 1/3 de Brandy, 1/3 de crême fraiche. Mélangez bien et versez dans un verre à cocktail.
These two books were published in Paris and Rome respectively. It is therefore reasonable to assume that Alexander with Brandy was not completely unknown, otherwise it would probably not have been published in the same year in two different places. The name is certainly derived from the version made with gin, which was published as early as 1914. As can be read in the recipes below, other names used for this drink were the following (each with the year of first mention): Alexandra Cocktail (1928), Alexandre Cocktail (1929), Alexander Cocktail No. 2 (1930), Bachelors Club Cocktail (1930), Panama Cocktail (1930), Brandy Alexander (1934).
Origin of the name
It is beyond the scope of this article to go into why the Alexander bears the name Alexander and which stories of its origin are told – especially since all these stories refer to the Alexander made with gin. [1][2] A separate post will be dedicated to this.
In any case, there seems to be a great deal of confusion, as Alexander is the name given to both the gin and the brandy versions. Thus, it is not out of the question that both drinks are sometimes confused with each other. For example, it is said that the Brandy Alexander was created at the London wedding of Princess Mary and Viscount Lascelles in 1922. This is not true, because as Harry MacElhone himself tells us, a variant with gin “came into being” on this occasion, but it is not called “Alexander”, but “Princess Mary Cocktail”. [3][4] Other myths say it is named after the writer Alexander Woollcott, [3] or even after the Russian Tsar Alexander II. [3] The latter may be due to the fact that the two drink variants were also distinguished from each other as Alexander No. 1 (Alexander I) and Alexander No. 2 (Alexander II) respectively.
We may assume that the most unromantic explanation is correct: To distinguish the variant made with brandy from the one made with gin, the drink was simply given the addition “Brandy” and thus became a “Brandy Alexander”. A similar intention, namely to distinguish the two variants from each other, underlies the names “Alexandra Cocktail” or “Alexander No. 2”. Unfortunately, we could not find out why the drink was also called “Panama Cocktail”.
It is also worth knowing that there are drinks with the name Panama Cocktail that are completely different. In 1924, Antonio Fernández made it with Italian vermouth, whiskey and grenadine, cocoa and lemon. In 1930, Jere Sullivan uses lemon or lime juice, sugar, strawberries, Grand Marnier, gin and soda water. 1934 Ira Altschul uses orange and lime juice, Rhine wine, sherry, sugar and maraschino. In 1936, we find it at Raymond Porta Mingot as a mixture of cream, Cointreau and Grand Marnier or alternatively French vermouth, gin and cherry brandy. Curiously, in 1912, William Boothby states on page 16: „A Panama Cocktail is an ordinary cocktail with a dash of Tobasco sauce added.“
The Brandy Alexander – older than the Gin Alexander?
But is the Brandy Alexander really a “descendant” of the Alexander originally made with gin, as it is commonly read? [1][3] The first publication of the variant with gin in 1914 (the copyright in the book states 1913) and that of the variant with brandy in 1927 makes this assumption seem plausible. But far from it. What we know today as “Brandy Alexander” actually has a completely different name. It saw the light of day in Cologne in 1913 as the “Bach Choir Club”:
[Mixing cup half full of ice, add: 1/2 cocktail glass creme de cacao; 1/4 cocktail glass cognac, 1/4 cocktail glass cream, shake, strain into cocktail glass.]
Thus, the Brandy Alexander should actually be called the Bach Choir Club. However, this name did not catch on. Just as little as the other names that the Brandy Alexander has had over time, such as Alexandra Cocktail or Panama Cocktail.
Unfortunately, it is not possible to find out who first mixed the Bach Choir Club and thus the Brandy Alexander, nor who or what the Bach Choir Club was, in whose honour the drink was presumably named.
The Lexikon der Getränke was published with the aim of “compiling an encyclopaedia of all known drinks, which at the same time should also be a recipe book of mixed drinks, and thus establish a fixed standard for the preparation of the so-called AMERICAN DRINKS and other domestic and foreign mixed drinks“. The two editors, “with the kind assistance of members of the International Bartenders’ Union … succeeded in making the work as rich as possible.” In total, the work contains around 3000 recipes. So who contributed the Bach Choir Club is unclear. Judging by the name, however, it was probably a German-language invention.
So what is the connection between the Bach Choir Club of 1913 and the Alexander of 1914? There are really only two possibilities here. The first would be that both were created independently of each other. The second would be that the Lexikon der Getränke (“Encyclopaedia of Drinks”) reached German-speaking bartenders in the United States with the Bach Choir Club, and they were inspired to create a version with gin. After more than 100 years, it will probably no longer be possible to determine the exact details. But we can assume that the Lexikon der Getränke, as a weighty compilation of “all known drinks“, certainly found German-speaking readers in America, especially since many of the bartenders there were of German origin.
That the Brandy Alexander is more of a European invention is also shown by the fact that a brandy variant was first published in the United States – as far as we could ascertain – by Anderson Fredericks in 1931.
Although this drink from 1913 is something unusual in terms of its ingredients, it is not really anything new. William Schmidt published a drink as early as 1892 in his book “The Flowing Bowl” in which cream, crème de cacao and brandy were used:
Chocolate Punch (William Schmidt, The Flowing Bowl, Page 153)
A glass with an egg in the bottom, a spoonful of sugar, 2/3 of brandy, 1/3 of port wine, 1 dash of creme de cocoa, 1 pony of cream. Fill your glass with ice; shake well; strain, and serve.
The Brandy
A few words should also be spent on which brandy to use for a Brandy Alexander. Of course, everyone is free to use a product that suits their taste. After several rounds of tasting, we decided on a cognac instead of a Spanish brandy, as explicitly stated in the first publication in 1913. Some people say, however, that it is a mistake to make a Brandy Alexander with Cognac, because the latter is not made to give the cream character; a Brandy de Jerez has to be used, because it is a Brandy Alexander and not a Cognac Alexander. [5] To this we would like to reply that very fine and aromatic drinks can be made with a suitable cognac. Delicious combinations can also be found with suitable Spanish brandies, but they differ in their aroma profile. There is nothing wrong with either variant.
It must be noted, however, that “brandy” in its translation originally meant nothing other than “distilled wine” and that the use of a cognac is historically correct. In 1913, cognac is explicitly called for. Likewise in 1928 and 1929 in publications from Saigon, Paris and Madrid. Moreover, the term “brandy” in historical cocktail books (and in the United States) was understood to mean a cognac. The term “cognac” was also used in Germany, but was changed to “Weinbrand” when, after the First World War, the term cognac was protected and could only be used for brandies from the Cognac region. [6][7]
The garnish
It is also interesting to take a look at the garnish. Grated nutmeg seems to us today to be an integral part of the Brandy Alexander. However, if we are to follow the published recipes, this is a modern addition. No garnish is mentioned in the early historical recipes.
The first garnish in connection with an Alexander is found in 1930 by F. Koki. He uses grated nutmeg, and his Alexander is curiously prepared with vodka as the base spirit:
Alexander-Cocktail (F. Koki: Cocktails. 1930).
Gebrauche ein Mischglas voll mit Eis. 1/3 Cocktailglas Crême de Cacau, 1/3 ” Wodka Wolfschmied, 1/3 ” flüssige Sahne. Gut vermischen mit einem Barlöffel, seihe es in ein Cocktailglas,streue ein wenig Muskat darüber u. serviere mit Strohhalm.
[Use a mixing glass full of ice. 1/3 Cocktail glass crême de cacao, 1/3 ” Wolfschmied vodka, 1/3 ” liquid cream. Mix well with a bar spoon, pour into a cocktail glass, sprinkle with a little nutmeg and serve with a straw.]
In 1934 William T. Boothby used grated nutmeg as a garnish for a Brandy Alexander, interestingly also for the gin variant. Another variation comes into play in 1936 with Elvezio Grassi. He uses gin. In 1961, cocoa powder is used. It is only in modern recipe books that grated nutmeg is always used as a garnish. Yet the use of nutmeg is an old thing. As early as 1827 in the Oxford Night Caps, nutmeg is used extensively, and Jerry Thomas also uses grated nutmeg to garnish his drinks. So the use of grated nutmeg in a drink like the Brandy Alexander is actually obvious – but is not described in the historical recipes. Perhaps one of our readers can provide information on when nutmeg came into play for the Brandy Alexander?
1916 Count Benvenito Martini: Cocktail-ology. Panama Cocktail.
1-3 Cream de Cocoa 1-3 Sweet Cream 1-3 Brandy Shake and strain into cocktail glass. Ho, for the life of a sailor!
1923 Harry McElhone: „Harry“ of Ciro’s ABC of Mixing Cocktails. Seite 16. Alexander Cocktail.
1/3 Crème de Cacao, 1/3 Brandy, 1/3 fresh Cream. Shake well and strain nto cocktail glass.
1925? „Robert“ Buckby & George Stone: The Buckstone Book of Cocktails. Seite 7. Alexander Cocktail.
1/3 Brandy, 1/3 Creme de Cacoa, 1/3 cream. Shake and strain.
1926 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 21. Alexander Cocktail.
1/3 Crème de Cacao, 1/3 Brandy, 1/3 Fresh Cream. Shake well and strain into cocktail glass.
1927 Harry MacElhone: Barflies and Cocktails. Seite 7. Alexander Cocktail.
1/3 Crème de Cacao, 1/3 Brandy, 1/3 Fresh Cream. Shake well and strain into cocktail glass.
1927 Piero Grandi: Cocktails, Seite 87. Alexander Cocktail.
1/3 de crême de Cacao, 1/3 de Brandy, 1/3 de crême fraiche. Mélangez bien et versez dans un verre à cocktail.
1928 Jean Lupoiu: 370 recettes de cocktails. Seite 9. Alexandra Cocktail.
1/3 Crème de Cacao, 1/3 Crème Nestlé, 1/3 Cognac.
1928 Pedro Chicote. Cocktails. Seite 101. Alexandre-Cocktail.
Prepárase en cocktelera: Unos pedacitos de hielo picado. 1 cucharada pequeña de leche fresca. 1/2 vasito de crema de cacao. 1/2 [vasito] de coñac. Agítese y pásese a copa de cocktail.
1929 Anonymus: Cocktails de Paris préséntes par RIP. Alexandra.
1/6 crème fraîche 1/6 crème cacao Chouao 2/3 Courvoisier “the Brandy of Napoléon”
1930 Harry Craddock: The Savoy Cocktail Book. Seite 116. Panama Cocktail.
1/3 Crème de Cacao. 1/3 Sweet Cream. 1/3 Brandy. Shake well and strain into cocktail glass.
1930 Harry McElhone. Harry’s ABC of Mixing Cocktails. Seite 21. Alexander Cocktail.
1/3 Crème de Cacao, 1/3 Brandy, 1/3 fresh Cream. Shake well and strain into cocktail glass.
1930 Harry Craddock: The Savoy Cocktail Book. Seite 18. Alexander Cocktail (No. 2).
1/3 Crème de Cacao. 1/3 Brandy. 1/3 Fresh Cream Shake well and strain into cocktail glass.
1930 Knut W. Sundin: Two Hundred Selected Drinks. Seite 14. Bachelors Club Cocktail.
Fill the shaker half full of broken ice and add: 1/3 of brown cream of Cocoa 1/3 of Brandy 1/3 of fresh cream. Shake well and strain into a cocktail glass.
1930 Pedro Chicote: Le ley mojada. Seite 91. Alexandre-Cocktail.
Prepárese en cocktelera: Unos pedacitos de hielo picado. 1 cucharada pequeña de leche fresca, 1/2 vasito de crema de cacao. 1/2 — de coñac. Agítese y pásese a copa de cocktail.
1931 Anderson Fredericks: 100 Cocktails. Seite 27. The Alexander (No. 2).
1 part Brandy 1 part Creme de Cacao 1 part Fresh Cream
1932 Al Hirschfeld: Manhattan Oases. Seite 50. Alexander Cocktail.
1/3 Creme de Cacao, 1/3 Brandy, 1/3 fresh cream. Shake well and strain into cocktail glass.
1932 James A. Wiley: The Art of Mixing. Seite 1. Alexander Cocktail.
Put 1/3 Creme de Cacao, 1/3 Brandy, and 1/3 fresh cream all in one rain-proof mixer, with about so much ice. Agitate thoroughly, and strain into glass.
1933 Anonymus: O’Dell’s Book of Cocktails and Fancy Drinks. Seite 167. Panama Cocktail.
1/3 Creme de Cacao, 1/3 Cream, 1/3 Brandy.
1933 Anonymus: Hollywood’s Favorite Cocktail Book. Seite 30. Panama Cocktail.
1/3 Creme de Cacao 1/3 Sweet Cream 1/3 Brandy Shake well and strain into cock- tail glass.
1933 Harry Craddock: The Savoy Cocktail Book. Seite 18. Alexander Cocktail (No. 2.).
1/3 Crème de Cacao. 1/3 Brandy. 1/3 Fresh Cream. Shake well and strain into cocktail glass.
1933 Harry Craddock: The Savoy Cocktail Book. Seite 118. Panama Cocktail.
1/3 Crème de Cacao. 1/3 Sweet Cream. 1/3 Brandy. Shake well and strain into cocktail glass.
1933 Jacob Abraham Grohusko: Jack’s Manua. Seite 87. Panama Cocktail.
40% crème de cacao 20% sweet cream 40% brandy Shake well, and strain into cocktail glass.
1934 A. T. Neirath: Rund um die Bar. Seite 153. Alexander-Cocktail.
Der Alexander-Cocktail hat einen Doppelgänger, bei dem an Stelle des Brandy Gin ver- wendet wird. 1/3 Brandy 1/3 Crême de Cacao, weiß 1/3 frische Sahne Sch-.B. [Schüttelbecher]
1934 Harry Jerrold Gordon: Gordon’s Cocktail and Food Recipes. Seite 44. Brandy Alexander.
1 Brandy 1 Fresh Cream 1 Crème de Cocoa Add 3 Cubes of Ice. 40 Shakes. Strain and serve.
1934 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 21. Alexander Cocktail.
1/3 Crème de Cacao, 1/3 Brandy, 1/3 Fresh Cream. Shake well and strain into cocktail glass.
1934 Jean Robert Meyer: „Bottoms Up“.Seite 15. Alexander.
1 Part Brandy 1 Part Creme de Cacao 1 Part Sweet cream Shake with ice and strain.
Alexander (Jean Robert Meyer, 1934).
1934 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 151. Alexander Cocktail No. 2.
1/3 Crème de Cacao 1/3 Brandy 1/3 Fresh Cream Shake well and strain into glass. Use glass number 2
1934 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 167. Panama Cocktail.
See „Alexander Cocktail No. 2“
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 13. Alexander, No. 3.
Cognac ….. 1/3 jigger Creme de Cocoa …… 1/3 jigger Cream …… 1/3 jigger Shake well with ice, strain into chilled cocktail glass, grate nutmeg over and serve.
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 129. Panama.
Brandy …….. 1/3 jigger Creme de Cocoa …….. 1/3 jigger Cream …….. 1/3 jigger Shake well with ice, strain into chilled cocktail glass, grate nutmeg over and serve.
1935 O. Blunier: The Barkeeper’s Golden Book. Seite 75. Alexander Cocktail.
1/3 Crème de Cacao 1/3 Brandy 1/3 fresh Cream
1935 O. Blunier: The Barkeeper’s Golden Book. Seite 124. Panama.
1/3 Crème de Cacao 1/3 Sweet Cream 1/3 Brandy
1936 Anonymus: Cocktails and Appetizers. Seite 55. Alexander Brandy.
1 jigger Brandy 1 pony Heavy Cream 1 pony Creme de Cocoa Shake well with ice and strain into cocktail glass.
1936 Anonymus: Cocktails, Drinks and Snacks. Seite 28. Brandy Alexander.
1 1-2 oz. Brandy 1 oz. heavy cream 1 oz Creme de Cocoa Ice, 40 shakes, strain into cocktail glass.
1936 Bill Edwards: Drinks. Seite 22. Alexander.
1 part Brandy 1 part Crème de Cacao 1 part Fresh Cream.
1936 Elvezio Grassi: 1000 Misture. Seite 20. Alexandra Cocktail.
Agitare nel shaker con Ghiac- cio: 40 % Crema di Cacao 40 % Cognac fino. 20 % Crema di latte fresca Scuotere bene e servite. Spruzzate di canella.
1936 Frank A. Thomas: Wines, Cocktails and other Drinks. Seite 191. Panama Cocktail.
1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 89. Alexander Cocktail – No. 2.
1/3 Creme de Cocoa 1/3 Brandy 1/3 Sweet Cream Shake well Strain into Cocktail Glass
1938 Jean Lupoiu: Cocktails. Seite 22. Alexandra Cocktail.
Dans le shaker: 1/3 Crème fraîche, 1/3 Crème de Cacao, Bardinet, 1/3 de Cognac Courvoisier. Agiter et servir dans un verre à flip.
1938 Krönlein-Beutel: Das Getränkebuch. Seite 64. Alexander.
(65er Cocktallglas) In den Schüttelbecher 6—8 Eisstückchen (Walnußgröße) Creme de Cacao weiß 25 ccm frische Sahne 10 ccm Deutscher Weinbrand 30 ccm Kirsche (bestäuben)
1939 Anonymus: Cuna del Daiquiri Cocktail. Seite 16. Between-Sheets
1/3 Brandy. 1/3 Creme Cacao. 1/3 Fresh Sweet Cream. 1 Dash Angostura. 1 Teaspoonful Sugar. 1 Lemon Peel. Plenty of Cracked ice. Shake well and strain into cock- tail glass.
1940 Anonymus: Professional Mixing Guide. Seite 16. Alexander Cocktail / Panama.
1 oz Dry Gin, 3/4 oz sweet Cream, 3/4 oz Creme de Cacao. Shake vigorously with cracked ice and strain into a large cocktail glass. (Use Brandy in place of Gin, for a Brandy Alexander. Also called a “Panama”.)
1940 Anonymus: Professional Mixing Guide. Seite 46. Panama Cocktail (sometimes called Brandy Alexander).
1 oz Brandy, 3/4 oz sweet Cream, 3/4 oz Creme de Cacao. Shake well with cracked ice and strain into a large cocktail glass.
1940 Charles: The Cocktail Book. Seite 31. Alexander Cocktail (2).
1/6 gill of crème de cacao, 1/6 gill of sweet cream, 1/6 gill of brandy. Use the shaker.
1940 Crosby Gaige: Crosby Gaige’s Cocktail Guide. Seite 26. Alexander.
2/3 jigger Dry Gin 1/2 jigger Sweet Cream 14/2 jigger Crème de Cacao Shake well with cracked ice and strain into large cocktail glass. If Brandy is used in place of Gin the name is changed to a PANAMA COCKTAIL.
1940 Crosby Gaige: Crosby Gaige’s Cocktail Guide. Seite 141. Panama Hattie.
1/3 part Brandy 1/3 part Creme de Cacao 1/3 part sweet Cream Shake with cracked ice and strain into cocktail glass. Known in some circles as a Brandy Alex- ander.
1940 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 151. Alexander Cocktail No. 2.
1/3 Crème de Cacao 1/3 Brandy 1/3 Fresh Cream Shake well and strain into glass.
1940 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 167. Panama Cocktail.
See „Alexander Cocktail No. 2“
1943 Jacinto Sanfeliu Brucart: Cien Cocktails. Seite 17. Alexandra-Cocktail.
Póngase en la cocktelera unos pedacitos de hielo, y añadir: 1/3 Coñac 1/3 nata fresca 1/3 crema de Cacao Agítese bien y sírvase en copa de cocktail. — Es el «Alexandra» uno de los cochtails más anti- guos y universalmente conocidos. A falta de nata, se puede preparar con leche cruda —.
1943 Oscar Haimo: Cocktail Digest. Seite 21. Alexander Cocktail No. 2.
1 1/2 oz. Brandy 3/4 oz. Creme de Cacao 1/2 oz. Fresh Cream Shake.
1943 Oscar Haimo: Cocktail Digest. Seite 57. Panama Cocktail.
1 1/4 oz. Brandy 3/4 oz. Cream 3/4 oz. Creme de Cacao Shake.
1944 Crosby Gaige: The Standard Cocktail Guide. Seite 42. Panama Cocktail.
1 jigger Brandy 3/4 ounce Crème de Cacao 3/4 ounce Fresh Cream Shake with cracked ice.
1 Brandy 1 Fresh Cream 1 Crème de Cocoa Add 3 Cubes of Ice. 40 Shakes. Strain and serve.
1944 Nick Thomas: Bartender’s Friend. Alexander.
1/3 Dry Gin or Brandy 1/3 Creme de Cacao 1/3 Sweet Cream Shake with Ice. Strain into Cocktail Glass.
1944 Nick Thomas: Bartender’s Friend. Magnolia.
1 oz. Brandy 1 oz. Creme de Cacao 1 Teaspoon Sweet Cream Shake with Ice. Glass.
1944 Oscar Haimo: Cocktail Digest. Seite 27. Alexander Cocktail No. 2.
1/2 oz. Fresh Cream 3/4 oz. Creme de Cacao 1 1⁄2 oz. Brandy Shake well
1944 Oscar Haimo: Cocktail Digest. Seite 68. Panama Cocktail.
3/4 oz. Cream 3/4 oz. Creme de Cacao 1 1/4 oz. Brandy Shake. Nutmeg on top.
1945 R. M. Barrows & Betty Stone: 300 Ways to Mix Drinks. Seite 5. Alexander Cocktail (Brandy).
1/3 Brandy 1/3 Sweet Cream 1/3 Creme-de-Cocoa Shake well with ice and strain.
1946 Bill Kelly: The Roving Bartender. Seite 24. Alexander Cocktail.
1 oz. Sweet Cream 1 oz. Brandy 1/2 oz. Creme de Cacao Shake well and strain into champagne cocktail glass. P. S. The boys during prohib. used gin.
1946 Lucius Beebe: The Stork Club Bar Book. Seite 35. Alexander #2.
1 1/2 oz. brandy 3/4 oz. crème de cacao 1/2 oz. fresh cream Shake and serve in 4 oz. wine glass.
1946 Lucius Beebe: The Stork Club Bar Book. Seite 46. Panama Cocktail.
1 1/4 oz. brandy 3/4 oz. cream 3/4 oz. crème de cacao Shake and serve in 4 oz. cocktail glass.
1946 Oscar Haimo: Cocktail and Wine Digest. Seite 32. Alexander Cocktail No. 2.
1/2 oz. Fresh Cream 3/4 oz. Creme de Cacao 1 1⁄2 oz. Brandy Shake well
1946 Oscar Haimo: Cocktail and Wine Digest. Seite 75. Panama Cocktail.
3/4 oz. Fresh Cream 3/4 oz. Creme de Cacao 1 1/4 oz. Rum Shake Nutmeg on top.
1947 A. Vermeys: Cocktails. Seite 14. Alexandra Cocktail.
1/3 Crème de Cacao; 2/3 Cognac; même quantité de crème fraîche.
1947 Pedro Chicote: Cocktails mundiales. Seite 100. Alexandre-Cocktail.
Prepárase en cocktelera: Unos pedacitos de hielo. Una cucharada pequeña de leche fresca. 1/2 vasito de crema de cacao. 1/2 vasito de coñac. Agítese y pásese a copa de cocktail.
1947 Pedro Chicote: Cocktails mundiales. Seite 212. Panama-Cocktail.
Prepárase en cocktelera: Unos pedacitos de hielo. 1/3 de crema de cacao. 1/3 de crema fresca. 1/3 de coñac. Agítese y sírvase en copa de cocktail.
1948 David Embury: The Fine Arto of Mixing Drinks. Seite 172. Panama.
1 part Sweet Cream 1 part Crème de Cacao 3 to 4 parts Cognac Shake vigorously with cracked or crushed ice. The Panama, of course, is not an aromatic-type cock- tail. I have put it here alongside the Chicago because both of them seem to me to represent such a futile waste of good liquor. The Panama is merely a Brandy Alexander with cognac substituted for the gin. The original Alexander recipe calls for equal parts of the three ingredients. I have tried to cut down on the sugar bowl and cream pitcher sufficiently to make the drink halfway fit to introduce to the stomach as a prelude to the meal. As a dessert rather than an aperitif the original formula is excellent.
1948 George Albert Zabrirske: The Bon Vivant’s Companion. Seite 2. Brandy Alexander.
1 ounce brandy 1 ounce crème de cacao Shake well with cracked ice and strain into large cocktail glass.
1948 Hilario Alonso Sanchez: El Arte del Cantinero. Seite 362. Brandy Alexander.
1 parte de brandy. 1 parte de crema fresca de leche. 1 parte de Crema de Cacao. 3 cuadradillos de hielo. Bátase 40 veces, cuélese y sírvase.
1948 Hilario Alonso Sanchez: El Arte del Cantinero. Seite 392. Playa.
1/3 crema de cacao. 1/3 coñac español. 1/3 leche fresca. Gotas de Angostura. Hielo. Bátase, cuélese y sírvase.
1948 Jean Lupoiu: Cocktails. Seite 14. Alexandra Cocktail.
Dans le shaker: 1/3 Crème fraîche, 1/3 Crème de Cacao, 1/3 de Cognac CAMUS. Agiter et servir dans un verre à flip.
1948 Trader Vic: Bartender’s Guide. Seite 62. Alexander (Brandy) Cocktail.
1/2 oz. brandy 1/2 oz. crème de cacao . 1/2 oz. fresh cream Shake with cracked ice; strain into shallow chilled cocktail glass.
1949 Anonymus: Bottoms Up. Seite 14. Alexander Cocktail No. 2.
1 oz. Creme de Cacao 1 oz. Brandy 1 oz. Sweet Cream Shake well with cracked Ice, strain into 4 oz. Cocktail glass.
1949 Anonymus: Professional Mixing Guide. Seite 17. Alexander Cocktail.
1 oz. Dry Gin, 3/4 oz. sweet Cream, 3/4 oz. Creme de Cacao. Shake vigorously with cracked ice and strain into large cocktail glass. (Use Brandy instead of Gin for a Brandy Alexander).
1949 Anonymus: Professional Mixing Guide. Seite 48. Panama.
1 oz. Brandy, 3/4 oz. Sweet Cream, 3/4 oz. Creme de Cacao. Shake well with cracked ice and strain into a large cocktail glass.
1949 Emile Bauwens: Livre de Cocktails. Seite 16. Alexandra Cocktail.
1/3 Cognac – 1/3 Crême de Cacao – 1/4 Crême Fraîche – Frapper au shaker et passer dans un verre à cocktail. (Recette Harry „Savoy Hotel“ Londres).
1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 292. Alexander-Cocktail.
1/3 frische Sahne, 1/3 Creme de Cacao, 1/3 Cognac. Schütteln.
1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 322. Cacao-Cocktail.
2 d. Cognac, 1 Esslöffel frische Sahne, 1 Glas Crème de Cacao. Schütteln. In grosses Cocktailglas seihen.
1951 Anonymus: The Holiday Drink Book. Seite 8. Brandy Alexander Cocktail.
3/4 oz. sweet cream 3/4 oz. creme de cacao 1 oz. dry gin Shake vigorously with cracked ice and strain into a large cocktail glass. (Use brandy instead of gin for a Brandy Alex- ander).
1951 Ted Saucier: Ted Saucier’s Bottoms Up. Seite 25. Alexander (brandy).
1/3 jigger brandy 1/3 jigger crème de cacao 1/3 jigger heavy cream Ice Shake well. Strain into cocktail glass.
1952 Charles: The Cocktail Bar. Seite 31. Alexander Cocktail (2).
1/6 gill of crème de cacao, 1/6 gill of sweet cream, 1/6 gill of brandy. Use the shaker.
1953 Anonymus: The ABC of Cocktails. Seite 11. Brandy Alexander.
2 parts Brandy 1 part Creme de Cacao 1 part Sweet Cream Shake with ice, and strain into cock- tail glass. The amount of Brandy may be doubled to make the drink less sweet.
1953 Anonymus: The U.K.B.G. Guide to Drinks. Seite 53. Alexander.
1/3 Creme de Cacao. 1/3 Fresh Cream. 1/3 Brandy. Shake and Strain. (In America it is suggested that this Cocktail is and was made with Gin. All records go to show how- ever that the “Alexander” is made with Brandy.)
1953 David A. Embury: The Fine Art of Mixing Drinks. Seite 171. Panama.
1 part Sweet Cream 1 part Creme de Cacao 3 to 4 parts Cognac Shake vigorously with cracked or crushed ice.
The Panama, of course, is not an aromatic-type cocktail. I have put it here alongside the Chicago because both of them seem to me to represent such a futile waste of good liquor. The Panama is merely a Brandy Alexander with cognac substituted for the gin. The original Alexander recipe calls for equal parts of the three ingredients. I have tried to cut down on the sugar bowl and cream pitcher sufficiently to to make the drink halfway fit to introduce to the stomach as a prelude to the meal. As a dessert rather than an aperitif the original formula is excellent.
1953 „Kappa“: Bartender’s Guide to Mixed Drinks. Seite 3. Alexander Cocktail No. 2.
1 oz. Creme de Cacao 1 oz. California Brandy 1 oz. Sweet Cream Shake well with cracked Ice and strain into 4 oz. Cocktail glass.
1953 „Kappa“: Bartender’s Guide to Mixed Drinks. Seite 7. Angel’s Wing.
1/3 oz. Creme de Cacao 1/3 oz. Brandy 1/3 oz. Sweet Cream Pour ingredients carefully, in order given, so that they do not mix. Use Pousse Cafe glass.
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 18. Alexander Cocktail No. 2.
1 oz. Old Mr. Boston Creme de Cacao 1 oz. Old Mr. Boston California Brandy 1 oz. Sweet Cream Shake well with cracked Ice and strain into 4 oz. Cocktail glass.
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 20. Angel’s Wing.
1/3 oz. Old Mr. Boston Creme de Cacao 1/3 oz. Old Mr. Boston California Brandy 1/3 oz. Sweet Cream Pour ingredients carefully, in order given, so that they do not mix. Use Pousse Cafe glass.
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 110. Panama Cocktail.
1 oz. Old Mr. Boston Creme de Cacao 1 oz. Sweet Cream 1 oz. Old Mr. Boston California Brandy Shake well with cracked Ice and strain into 4 oz. Cocktail glass.
1953 Marcel et Roger Louc: Cocktails et Grand Crus. Seite 41. Alexandra No. 1.
1/3 Crème fraîche 1/3 Crème de cacao 1/3 Cognac.
1953 S. S. Field: The American Drinking Book. Seite 217. Panama.
1/2 ounce heavy cream, 3/4 ounce Crème de Cacao, 1 jigger of Brandy. Shake vigorously with cracked ice and serve in 4-ounce wine glass. This is a Brandy Alexander — scarcely a cock- tail, however, being less a stimulus to eating than a substitute for it. Excellent for a sudden weak- ness in the knees, or an attack of the horrors.
1954 Eddie Clark: King Cocktail. Seite 37. Alexander Cocktail (No. 2).
1/2 Brandy 1/4 Crême de Cacao 1/4 Fresh Cream Shake well and strain into a cocktail glass.
1954 Marcel Pace: Nos Meilleures boissons. Alexandra.
Dans un shaker In shaker 1/3 CRÈME DE CACAO 1/3 COGNAC 1/3 CRÈME FRAICHE fresh cream frapper énergiquement shake well
Alexandra. Marcel Pace, Nos meilleures boissons, 1954. Page 69.
1955 Anonymus: The U.K.B.G. Guide to Drinks. Seite 53. Alexander.
1/3 Creme de Cacao. 1/3 Fresh Cream. 1/3 Brandy. Shake and Strain. (In America it is suggested that this Cocktail is and was made with Gin. All records go to show how- ever that the “Alexander” is made with Brandy.)
1955 Jean Lupoiu: Cocktails. Seite 18. Alexandra Cocktail.
Dans le shaker: 1/3 Crème fraîche, 1/3 Crème de Cacao Cointreau, 1/3 de Cognac Renault. Agiter et servir dans un verre à flip.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 17. Alexander No. 1.
1/3 Brandy 1/3 Crème de Cacao 1/3 Cream Shake well with ice and strain into glass.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 88. Panama.
1 Jigger Jamaica Rum 1/2 Jigger Crème de Cacao 1/2 Jigger Cream Shake well with ice and strain into glass.
1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 18. Alexander I.
Shaker, glace 1/3 Cognac 1/3 Crème de Cacao 1/3 Crème fraîche Bien frapper au shaker et passer dans verre à cocktail. Mélangeur électr. : voir note.
1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 70. Panama.
Shaker, glace 1/2 Cognac 1/4 Crème de Cacao 1/4 Crème fraîche Bien frapper au shaker et passer dans verre à cocktail. Mélangeur électr. : voir note.
1958 G. Bernard De Ferrer: Los combinados. Seite 25. Combinado Alexandre.
Prepárese en coctelera: Unos trocitos de hielo picado y limpio, 1 cucharada grande de nata, 1/2 copita de crema de cacao, 6 ó 10 gotas de coñac de marca. Agítese y sírvase en copa de coctel, espolvoreándolo con canela molida.
1959 Anonymus: Manual de Cocteleria. #11. Brandy Alexander.
1 onza de Brandy 1 onza de Crema de Cacao 1 onza Crema de Leche Batido a mano y servido en copa de vino con canela encima.
1959 Anonymus: Manzarbeitia y Compagnia. Alexandra-Cocktail.
1/3 brandy FELIPE III, 1/3 nata fresca, 1/3 de crema de cacao de MARIE BRIZARD; a falta de nata se puede preparar con leche.
1959 Fernando Gaviria: El Coctel y Sus Derivados. Seite 22. Alexandre.
Prepárase en cocktelera: Unos pedacitos de hielo. Una parte de leche fresca. Una parte de Crema de Cacao. Dos partes de Coñac español. Bien batido, sírvase en copa de cocktail, añadiendo una guinda.
1960 Anonymus: Recetas para cocteles. Seite 19. Brandy Alexander.
1 onza de Brandy 1 onza de Crema de Cacao 1 onza de Crema de Leche Batido a mano y servido en copa de vino con canela encima.
1960 Anonymus: The U.K.B.G. Guide to Drinks. Seite 51. Alexander.
1/3 Creme de Cacao. 1/3 Fresh Cream. 1/3 Brandy. Shake and Strain. (In America it is suggested that this Cocktail is and was made with Gin. All records go to show how- ever that the “Alexander” is made with Brandy.)
1960 Anonymus: Tout les cocktails et les boissons rafraichissante. Seite 15. Alexandra.
1/3 crème fraîche 1/3 crème cacao 1/3 Cognac
1961 Anonymus: Cocktails y bocaditos. Seite 56. Panama.
(Para 2 porciones) Crema de leche, 1 medida – Crema de cacao, 1 medida – Cognac, 2 medidas – Hielo granizado, 3 cucharadas – Cacao en polvo, a gusto. – Poner en la cocetelera el hielo granizado. – Agregar los ingredientes y agitar vigorosa- mente. – Colar y servir en vasos de 120 gramos. Es- polvorear con el cacao.
1961 Pedro Chicote – El bar en el mundo. Seite 123. Alexandre Cocktail.
Prepárese en cocktelera: Unos pedacitos de hielo. Una cucharada pequeña de leche fresca. 1/2 vasito de crema de cacao. 1/2 vasito de coñac. Agítese y pásese a copa de cocktail.
1961 Pedro Chicote – El bar en el mundo. Seite 136. Canastero Cocktail.
Prepárese en cocktelera: Unos pedacitos de hielo. 1/3 de crema de cacao. 1/3 de crema fresca. 1/3 de coñac. Agítese y sírvase en copa de cocktail.
1963 Eddie Clarke: Shaking in the 60’s. Seite 110. Alexander Cocktail (No. 2).
1 measure brandy 1/2 measure Creme de Cacao 1/2 measure fresh cream Shake well and strain into a cocktail glass.
Alexander Cocktail (No. 2). Eddie Clarke, Shaking in the 60’s, 1963. Page 110.
1963 Luigi Veronelli: I cocktails. Seite 19. Alexander.
1/3 cognac 1/3 crema di cacao 1/3 crema di latte
1963 Luigi Veronelli: I cocktails. Seite 20. Alexander.
4-5 parti di cognac 1 parte di crema di cacao 1 cucchiaio, per bibita, di crema di latte
1963 Luigi Veronelli: I cocktails. Seite 61. Alexander Cocktail.
1 bicchiere e 1/3 di cognac 1/3 di bicchiere di crema di cacao 1 cucchiaio di crema di latte fresca piuttosto densa ghiaccio a cubettia Riempire lo shaker fino a 1/4 della sua altezza con ghiac cio. Aggiungere il cognac, la crema di cacao e la crema di latte. Chiudere lo shaker, agitarlo vigorosamente, farlo riposare un secondo, riprendere infine ad agitarlo ma lentamente. Servire subito. Una versione americana di questo cocktail sostituisce il cognac con gin.
1963 Luigi Veronelli: I cocktails. Seite 213. Panama Cocktail.
1 bicchiere e 1/3 di cognac o brandy 1/3 di bicchiere di crema di cacao 1/3 di bicchiere di crema di latte ghiaccio tritato Riempire lo shaker fino a 1/4 della sua altezza con ghiac- cio tritato. Aggiungere il cognac, la crema di cacao e la crema di latte. Chiudere lo shaker, agitarlo vigorosamente, farlo riposare un secondo, riprendere infine ad agitare ma lentamente. Servire subito.
1964 Anonymus: Manual del bar. Seite 135. Alexander.
1/3 Brandy (cognac). 1/3 crema de Cacao. 1/3 crema de leche fresca. Cocktelera.
1964 Anonymus: Peter Pauper’s Drink Book. Seite 8. Brandy Alexander.
3 parts Gin 1 part Crème de Cacao 1 part Sweet Cream Brandy can be substituted for the gin, to make a Brandy Alexander.
1965 Aladar von Wesendonk: 888 Cocktails. Seite 69. Alexander.
1/3 Dujardin Weinbrand 1/3 Creme de Cacao 1/3 süße Sahne im shaker sehr rasch mit Eis schütteln
1965 Aladar von Wesendonk: 888 Cocktails. Seite 72. Panama.
1/2 Robinson Rum 1/4 Creme de Cacao 1/4 Sahne im shaker mit Eis stark schütteln, abseihen und mit 1 Rumkirsche verzieren
1965 Anonymus: John de Kuyper’s Complete Guide to Cordials. Seite 55. Alexander Cacao.
3/4 ounce De Kuyper Creme de Cacao (Brown) 1 1/2 ounces dry gin 1/2 ounce cream Shake with ice, strain into cocktail glass.
1965 Anonymus: John de Kuyper’s Complete Guide to Cordials. Seite 57. Panama.
3/4 ounce De Kuyper Creme de Cacao (White) 3/4 ounce cream 1 1/4 ounces rum Nutmeg Shake with crushed ice, strain into cock- tail glass. Garnish with nutmeg.
1965 Anonymus: The U.K.B.G. Guide to Drinks. Seite 52. Alexander.
1965 Harry Schraemli: Manuel du bar. Seite 344. Alexander Cocktail.
1/3 crème fraîche, 1/3 crème de cacao, 1/3 cognac. Agiter.
Alexander Cocktail. Harry Schraemli, Manuel du bar, 1965. Page 344.
1965 Harry Schraemli: Manuel du bar. Seite 446. Panama Cocktail.
1/4 crème, 1/4 crème de cacao, 1/2 rhum de la Jamaïque. Agiter.
1965 Robert London & Anne London: Cocktails and Snacks. Seite 27. Panama Cocktail.
1 ounce brandy 3/4 ounce sweet cream 3/4 ounce crème de cacao Shake with cracked ice. Strain into cocktail glass.
1965 Robert London & Anne London: Cocktails and Snacks. Seite 32. Brandy Alexander.
1 1/2 ounces dry gin 3/4 ounce sweet cream 3/4 ounce crème de cacao Shake well with cracked ice. Strain into cocktail glass. Brandy or Rum Alexander: Substitute brandy or rum for gin.
1966 Harry Schraemli: Le roi du bar. Seite 20. Alexander Cocktail.
Shaker. 1/3 crème fraîche, 1/3 crème de cacao, 1/3 cognac.
1966 Harry Schraemli: Le roi du bar. Seite 135. Panama Cocktail.
Shaker. 1/4 crème double, 1/4 crème de cacao, 1/2 rhum de la Jamaïque.
1966 John Doxat: Booth’s Handbook of Cocktails and Mixed Drinks. Seite 99. Alexander.
1/3 Cognac 1/3 Creme de Cacao 1/3 Fresh Cream Shake thoroughly, and strain into cocktail-glass.
1966 Oscar Haimo: Cocktail and Wine Digest. Seite 32. Alexander Cocktail No. 2.
1/2 oz. Cream 3/4 oz. Creme de Cacao 1 1/2 oz. Brandy. Shake with Ice & Strain. Top with Nutmeg
1966 Oscar Haimo: Cocktail and Wine Digest. Seite 75. Panama Cocktail.
3/4 oz. Cream, 3/4 oz. Creme de Cacao, 1 1/4 oz. Rum Shake with Ice & Strain. Nutmeg on top.
1968 Anonymus: The Dieter’s Drink Book. Seite 48. Brandy Alexander.
Mix as above, substituting 80 proof brandy for gin. Same totals.
Above (Alexander):
1 oz. gin, 80 proof 1 oz. crème de cacao 2 tbs. light cream Shake ingredients well with cracked ice. Strain into chilled cocktail glass.
1972 Anonymus: Recipes – Wines and Spirits. Seite 34. Brandy Alexander.
To make 1 cocktail 1 ounce crème de cacao 2 ounces brandy 1/2 ounce (1 tablespoon) heavy cream 3 to 4 ice cubes A 4-ounce cocktail glass, chilled Combine the crème de cacao, brandy, heavy cream and ice cubes in a mix- ing glass. Set the shaker on top of the mixing glass and, grasping them firmly together with both hands, shake vigorously 7 or 8 times. Remove the shaker, place a strainer over the mixing glass, and pour into a cock- tail glass. A variation of this drink, called an Alexander, is made by substituting gin or vodka for the brandy.
1972 Leo Cotton: Old Mr. Boston. Seite 2. Alexander Cocktail No. 2.
1 oz. Old Mr. Boston Creme de Cacao 1 oz. Old Mr. Boston Five Star Brandy 1 oz. Sweet Cream Shake well with cracked ice and strain into 4 oz. cocktail glass.
1972 Leo Cotton: Old Mr. Boston. Seite 3. Angel’s Wing.
1/3 oz. Old Mr. Boston Creme de Cacao 1/3 oz. Old Mr. Boston Five Star Brandy 1/3 oz. Sweet Cream Pour ingredients carefully, in order given, so that they do not mix. Use Pousse Café glass.
1972 Leo Cotton: Old Mr. Boston. Seite 72. Panama Cocktail.
1 oz. Old Mr. Boston Creme de Cacao 1 oz. Sweet Cream 1 oz Old Mr. Boston Five Star Brandy Shake well with cracked ice and strain into 4 oz. cocktail glass.
1/3 ounce crème de cacao 1/3 ounce brandy 1/3 ounce fresh cream Pour ingredients carefully, in order listed, into pousse cafe glass, so that each ingredient floats upon preceding one.
1 ounce brandy 1/2 ounce white or dark crème de cacao 1 ounce fresh cream Shake well with ice cubes. Strain into a chilled champagne glass. Dust with grated nutmeg.
1972 Trader Vic: Trader Vic’s Bartender’s Guide. Seite 260. Zandam.
1 ounce white crème de cacao 1/2 ounce brandy 1 ounce fresh cream Shake wed in commercial electric drink mixer (or in shaker can with mixing glass) with ice cubes. Strain into chilled champagne saucer. Dust with grated nutmeg.
1973 Anonymus: 500 Ways to Mix Drinks. Seite 57. Alexander.
1 jigger cognac 1 jigger creme de cacao 1 jigger heavy cream 3 ice cubes Blend for 15 seconds, strain and serve in cocktail or 4 oz. glasses. There are a lot of peo- ple who would substitute dry gin for the brandy in the above.
1973 Oscar Haimo: Cocktail and Wine Digest. Seite 33. Alexander Cocktail No. 2.
1/2 oz. Cream, 3/4 oz. Creme de Cacao, 1 1/2 oz. Brandy. Shake w’rth Ice and Strain. Top with Nutmeg.
1976 Anonymus: International Guide to Drinks. Seite 44. Alexander.
1/3 Creme de Cacao 1/3 cream 1/3 brandy Shaker
1976 Brian F. Rea – Brian’s Booze Guide. Seite 35. Alexander.
ALEXANDER — the bartender’s nemises. A Prohi- bition creation that disguised bathtub Gin and off the boat Brandy. A Gin Alexander is only served upon specific request.
Blend/strain into pre-chilled cocktail glass 3⁄4 ounce Cacao — Dark 3⁄4 ounce Brandy 1 1⁄2 ounce cream or half and half (Top with Nutmeg)
1976 Brian F. Rea – Brian’s Booze Guide. Seite 71. Panama.
Blend/strain into pre-chilled cocktail glass 3⁄4 ounce dark Cacao 3⁄4 ounce light Rum 1 1⁄2 ounces cream or half and half Dash nutmeg on top
1976 Harry Craddock: The Savoy Cocktail Book. Seite 18. Alexander Cocktail (No. 2.).
1/3 Creme de Cacao. 1/3 Brandy. 1/3 Fresh Cream. Shake well and strain into cocktail glass.
1976 Harry Craddock: The Savoy Cocktail Book. Seite 34. Brandy Alexander.
1 oz. Brandy. 1/2 oz. White or Dark Creme de Cacao. 1 oz. Fresh Cream. Shake well with ice cubes. Strain into a chilled cham- pagne glass. Dust with grated nutmeg.
1976 Harry Craddock: The Savoy Cocktail Book. Seite 118. Panama Cocktail.
1/3 Crème de Cacao. 1/3 Sweet Cream. 1/3 Brandy. Shake well and strain into cocktail glass.
1977 Stan Jones: Jones’ Complete Barguide. Seite 185. Brandy Alexander.
cocktail glass shake or blend 3/4 oz brandy 3/4 oz dark crème de cacao 3/4 oz cream sprinkle nutmeg on top Rarely made in the portions given; usually made with a preponderance of cream.
1977 Stan Jones: Jones’ Complete Barguide. Seite 211. Alexander Cocktail.
Cocktail Glass Shake/Blend 1 oz cream 1 oz gin 1 oz light creme de cacao Nutmeg sprinkle
Variation 1 oz cream 1 oz brandy 1 oz dark creme de cacao Nutmeg sprinkle
1977 Stan Jones: Jones’ Complete Barguide. Seite 213. Angel’s Wing(s).
Pony Glass Build Pousse cafe style 1/3 dark crème de cacao 1/3 brandy 1/3 cream
Variation 1/2 dark creme de cacao 1/2 prunelle liqueur
1977 Stan Jones: Jones’ Complete Barguide. Seite 235. Brandy Alexander.
Cocktail Glass Shake 3/4 oz cream 3/4 oz brandy 3/4 oz dark creme de cacao Dust with nutmeg
1977 Stan Jones: Jones’ Complete Barguide. Seite 359. Panama.
Cocktail Glass Shake 3/4 oz cream 3/4 oz light creme de cacao 1 oz rum (Some recipes call for brandy in place of rum – it is then an Alex- ander, light)
1977 Stan Jones: Jones’ Complete Barguide. Seite 420. Tuesday Weld.
Cocktail Glass Shake 3/4 oz brandy 3/4 oz dark creme de cacao 1 oz cream Place Oreo Cookie in glass
1977 Stan Jones: Jones’ Complete Barguide. Seite 420. Twentieth Century.
Cocktail Glass Shake 3/4 oz brandy 3/4 oz light creme de cacao 1 oz cream
1980 Anonymus: Manual del bar. Seite 124. Alexander No. 2 (Brandy Alexander).
50 gramos de Brandy 15 gramos de crema de cacao marrón 25 gramos de crema de leche 1 cucharadita de azúcar impalpable
2010 Colin Peter Field: The Ritz Paris. Seite 60. Brandy Alexander. 4/10 Cognac Hennessy; 3/10 Dark chocolate liqueur (Marie Brizard Crème de Cacao brun); 3/10 Fresh Cream.
2011 Helmut Adam, Jens Hasenbein, Bastian Heuser: Cocktailian 1. Seite 211. Alexander. 5 cl Brandy; 2,5 cl Crème de Cacao braun; 2,5 cl Sahne; mit Muskat garnieren.
2012 Tom Sandham: World’s Best Cocktails. Seite 38. Brandy Alexander. 30 ml cognac; 30 ml brown crème de cacao; 30 ml heavy cream; freshly grated nutmeg.
2013 Victoria Bar: Die Schule der Trunkenheit. Seite 240. Brandy Alexander. 4 cl Brandy; 2 cl Creme de Cacao weiß; 1 cl Sahne; mit frisch geriebener Muskatnuß garnieren.
2014 Dave Arnold: Liquid Intelligence. Seite 130. Alexander. 2 Unzen Cognac; 1 Unze Sahne; 1/4 Unze Demerara-Sirup
2016 André Darlington & Tenaya Darlington: The New Cocktail Hour. Seite 223. Brandy Alexander. 30 ml Paul Masson Grande Amber; 30 ml dunkler Crème de Cacao; 60 ml “half-and-half” oder eine Kugel Vanilleeis; Garnitur: Geriebener Muskat.
2016 Brian Silva: Mixing in the Right Circles at Balthazar London. Seite 105. Brandy Alexander. 50 ml Courvoisier VSOP Cognac; 25 ml Briottet Dark Crème de Cacao; 25 ml single cream; garnish: dusting of nutmeg.
2017 Gary Regan: The Joy of Mixology. Seite 190. Brandy Alexander. 2ounces brandy; 1 ounce dark crème de cacao; 1 ounce cream; garnish: grated nutmeg.
2018 Alex Day, Nick Fauchald, David Kaplan: Cocktail Codex. Seite 257. Brandy Alexander. 1 1/2 ounces Pierre Ferran Amber Cognac; 1 ounce Giffard white crème de cacao; 1 ounce heavy cream; garnish: Nutmeg.
30 ml Park XO cognac
30 ml Dutch Cacao
20 ml cream
grated nutmeg as garnish
Preparation: Shaken, garnish with grated nutmeg.
Alternatively and currently preferred by us:
30 ml Chateau Beaulon XO cognac
30 ml Homemade Crème de Cacao (3 parts Hiebl Schokogeist : 2 parts sugar syrup (2:1))
20 ml cream
grated nutmeg as garnish
Preparation: 3 ice cubes, shaken for 12 seconds (36 times), garnish with grated nutmeg.
Brandy Alexander and Gin Alexander in historical comparison
One would generally think that Brandy Alexander is a younger version of Alexander made with gin. [1] [3] The first printed recipe we could find for the latter dates from 1914:
Alexander Cocktail (Harry Montague, 1914)
One-third Gin
One-third Creme de Cocoa
One-third Rich Cream
Put in a Cocktail Shaker with ice and shake well
Strain and serve in Cocktail Glass
We first found the name “Brandy Alexander” for the mixture of brandy, crème de cacao and cream in 1934:
Brandy Alexander (Harry Jerrold Gordon, 1934)
1 Brandy
1 Fresh Cream
1 Crème de Cocoa
Add 3 Cubes of Ice. 40 Shakes. Strain
and serve.
Before that (and even afterwards), the brandy variant was also called Alexander. The first two printed recipes for an Alexander made with brandy date from 1927:
Alexander Cocktail (Harry MacElhone, 1927)
1/3 Crème de Cacao, 1/3 Brandy, 1/3 Fresh Cream.
Shake well and strain into cocktail glass.
Alexander Cocktail (Piero Grandi, 1927)
1/3 de crême de Cacao, 1/3 de Brandy, 1/3
de crême fraiche. Mélangez bien et versez dans
un verre à cocktail.
These two books were published in Paris and Rome respectively. It is therefore reasonable to assume that Alexander with Brandy was not completely unknown, otherwise it would probably not have been published in the same year in two different places. The name is certainly derived from the version made with gin, which was published as early as 1914. As can be read in the recipes below, other names used for this drink were the following (each with the year of first mention): Alexandra Cocktail (1928), Alexandre Cocktail (1929), Alexander Cocktail No. 2 (1930), Bachelors Club Cocktail (1930), Panama Cocktail (1930), Brandy Alexander (1934).
Origin of the name
It is beyond the scope of this article to go into why the Alexander bears the name Alexander and which stories of its origin are told – especially since all these stories refer to the Alexander made with gin. [1] [2] A separate post will be dedicated to this.
In any case, there seems to be a great deal of confusion, as Alexander is the name given to both the gin and the brandy versions. Thus, it is not out of the question that both drinks are sometimes confused with each other. For example, it is said that the Brandy Alexander was created at the London wedding of Princess Mary and Viscount Lascelles in 1922. This is not true, because as Harry MacElhone himself tells us, a variant with gin “came into being” on this occasion, but it is not called “Alexander”, but “Princess Mary Cocktail”. [3] [4] Other myths say it is named after the writer Alexander Woollcott, [3] or even after the Russian Tsar Alexander II. [3] The latter may be due to the fact that the two drink variants were also distinguished from each other as Alexander No. 1 (Alexander I) and Alexander No. 2 (Alexander II) respectively.
We may assume that the most unromantic explanation is correct: To distinguish the variant made with brandy from the one made with gin, the drink was simply given the addition “Brandy” and thus became a “Brandy Alexander”. A similar intention, namely to distinguish the two variants from each other, underlies the names “Alexandra Cocktail” or “Alexander No. 2”. Unfortunately, we could not find out why the drink was also called “Panama Cocktail”.
It is also worth knowing that there are drinks with the name Panama Cocktail that are completely different. In 1924, Antonio Fernández made it with Italian vermouth, whiskey and grenadine, cocoa and lemon. In 1930, Jere Sullivan uses lemon or lime juice, sugar, strawberries, Grand Marnier, gin and soda water. 1934 Ira Altschul uses orange and lime juice, Rhine wine, sherry, sugar and maraschino. In 1936, we find it at Raymond Porta Mingot as a mixture of cream, Cointreau and Grand Marnier or alternatively French vermouth, gin and cherry brandy. Curiously, in 1912, William Boothby states on page 16: „A Panama Cocktail is an ordinary cocktail with a dash of Tobasco sauce added.“
The Brandy Alexander – older than the Gin Alexander?
But is the Brandy Alexander really a “descendant” of the Alexander originally made with gin, as it is commonly read? [1] [3] The first publication of the variant with gin in 1914 (the copyright in the book states 1913) and that of the variant with brandy in 1927 makes this assumption seem plausible. But far from it. What we know today as “Brandy Alexander” actually has a completely different name. It saw the light of day in Cologne in 1913 as the “Bach Choir Club”:
Bach-Chor-Club (Schönfeld & Leybold, 1913)
Mixbecher halb voll Eis, füge hinzu: 1/2
Cocktailglas Creme de cacao; 1/4 Cocktailglas Cognac,
1/4 Cocktailglas Sahne, schütteln, in Cocktailglas seihen.
[Mixing cup half full of ice, add: 1/2
cocktail glass creme de cacao; 1/4 cocktail glass cognac,
1/4 cocktail glass cream, shake, strain into cocktail glass.]
Thus, the Brandy Alexander should actually be called the Bach Choir Club. However, this name did not catch on. Just as little as the other names that the Brandy Alexander has had over time, such as Alexandra Cocktail or Panama Cocktail.
Unfortunately, it is not possible to find out who first mixed the Bach Choir Club and thus the Brandy Alexander, nor who or what the Bach Choir Club was, in whose honour the drink was presumably named.
The Lexikon der Getränke was published with the aim of “compiling an encyclopaedia of all known drinks, which at the same time should also be a recipe book of mixed drinks, and thus establish a fixed standard for the preparation of the so-called AMERICAN DRINKS and other domestic and foreign mixed drinks“. The two editors, “with the kind assistance of members of the International Bartenders’ Union … succeeded in making the work as rich as possible.” In total, the work contains around 3000 recipes. So who contributed the Bach Choir Club is unclear. Judging by the name, however, it was probably a German-language invention.
So what is the connection between the Bach Choir Club of 1913 and the Alexander of 1914? There are really only two possibilities here. The first would be that both were created independently of each other. The second would be that the Lexikon der Getränke (“Encyclopaedia of Drinks”) reached German-speaking bartenders in the United States with the Bach Choir Club, and they were inspired to create a version with gin. After more than 100 years, it will probably no longer be possible to determine the exact details. But we can assume that the Lexikon der Getränke, as a weighty compilation of “all known drinks“, certainly found German-speaking readers in America, especially since many of the bartenders there were of German origin.
That the Brandy Alexander is more of a European invention is also shown by the fact that a brandy variant was first published in the United States – as far as we could ascertain – by Anderson Fredericks in 1931.
Although this drink from 1913 is something unusual in terms of its ingredients, it is not really anything new. William Schmidt published a drink as early as 1892 in his book “The Flowing Bowl” in which cream, crème de cacao and brandy were used:
Chocolate Punch (William Schmidt, The Flowing Bowl, Page 153)
A glass with an egg in the bottom,
a spoonful of sugar,
2/3 of brandy,
1/3 of port wine,
1 dash of creme de cocoa,
1 pony of cream.
Fill your glass with ice; shake well; strain, and serve.
The Brandy
A few words should also be spent on which brandy to use for a Brandy Alexander. Of course, everyone is free to use a product that suits their taste. After several rounds of tasting, we decided on a cognac instead of a Spanish brandy, as explicitly stated in the first publication in 1913. Some people say, however, that it is a mistake to make a Brandy Alexander with Cognac, because the latter is not made to give the cream character; a Brandy de Jerez has to be used, because it is a Brandy Alexander and not a Cognac Alexander. [5] To this we would like to reply that very fine and aromatic drinks can be made with a suitable cognac. Delicious combinations can also be found with suitable Spanish brandies, but they differ in their aroma profile. There is nothing wrong with either variant.
It must be noted, however, that “brandy” in its translation originally meant nothing other than “distilled wine” and that the use of a cognac is historically correct. In 1913, cognac is explicitly called for. Likewise in 1928 and 1929 in publications from Saigon, Paris and Madrid. Moreover, the term “brandy” in historical cocktail books (and in the United States) was understood to mean a cognac. The term “cognac” was also used in Germany, but was changed to “Weinbrand” when, after the First World War, the term cognac was protected and could only be used for brandies from the Cognac region. [6] [7]
The garnish
It is also interesting to take a look at the garnish. Grated nutmeg seems to us today to be an integral part of the Brandy Alexander. However, if we are to follow the published recipes, this is a modern addition. No garnish is mentioned in the early historical recipes.
The first garnish in connection with an Alexander is found in 1930 by F. Koki. He uses grated nutmeg, and his Alexander is curiously prepared with vodka as the base spirit:
Alexander-Cocktail (F. Koki: Cocktails. 1930).
Gebrauche ein Mischglas voll mit Eis.
1/3 Cocktailglas Crême de Cacau,
1/3 ” Wodka Wolfschmied,
1/3 ” flüssige Sahne.
Gut vermischen mit einem Barlöffel, seihe es in ein Cocktailglas,streue ein wenig Muskat darüber u. serviere mit Strohhalm.
[Use a mixing glass full of ice.
1/3 Cocktail glass crême de cacao,
1/3 ” Wolfschmied vodka,
1/3 ” liquid cream.
Mix well with a bar spoon, pour into a cocktail glass, sprinkle with a little nutmeg and serve with a straw.]
In 1934 William T. Boothby used grated nutmeg as a garnish for a Brandy Alexander, interestingly also for the gin variant. Another variation comes into play in 1936 with Elvezio Grassi. He uses gin. In 1961, cocoa powder is used. It is only in modern recipe books that grated nutmeg is always used as a garnish. Yet the use of nutmeg is an old thing. As early as 1827 in the Oxford Night Caps, nutmeg is used extensively, and Jerry Thomas also uses grated nutmeg to garnish his drinks. So the use of grated nutmeg in a drink like the Brandy Alexander is actually obvious – but is not described in the historical recipes. Perhaps one of our readers can provide information on when nutmeg came into play for the Brandy Alexander?
Sources:
Historical recipes
1913 Hans Schönfeld & John Leybold: Lexikon der Getränke. Seite 21. Bach-Chor-Club.
Mixbecher halb voll Eis, füge hinzu: 1/2
Cocktailglas Creme de cacao; 1/4 Cocktailglas Cognac,
1/4 Cocktailglas Sahne, schütteln, in Cocktailglas seihen.
1916 Count Benvenito Martini: Cocktail-ology. Panama Cocktail.
1-3 Cream de Cocoa
1-3 Sweet Cream
1-3 Brandy
Shake and strain into cocktail glass.
Ho, for the life of a sailor!
1923 Harry McElhone: „Harry“ of Ciro’s ABC of Mixing Cocktails. Seite 16. Alexander Cocktail.
1/3 Crème de Cacao, 1/3 Brandy, 1/3 fresh Cream.
Shake well and strain nto cocktail glass.
1925? „Robert“ Buckby & George Stone: The Buckstone Book of Cocktails. Seite 7. Alexander Cocktail.
1/3 Brandy, 1/3 Creme de Cacoa, 1/3 cream.
Shake and strain.
1926 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 21. Alexander Cocktail.
1/3 Crème de Cacao, 1/3 Brandy, 1/3 Fresh Cream.
Shake well and strain into cocktail glass.
1927 Harry MacElhone: Barflies and Cocktails. Seite 7. Alexander Cocktail.
1/3 Crème de Cacao, 1/3 Brandy, 1/3 Fresh Cream.
Shake well and strain into cocktail glass.
1927 Piero Grandi: Cocktails, Seite 87. Alexander Cocktail.
1/3 de crême de Cacao, 1/3 de Brandy, 1/3
de crême fraiche. Mélangez bien et versez dans
un verre à cocktail.
1928 Jean Lupoiu: 370 recettes de cocktails. Seite 9. Alexandra Cocktail.
1/3 Crème de Cacao, 1/3 Crème Nestlé,
1/3 Cognac.
1928 Pedro Chicote. Cocktails. Seite 101. Alexandre-Cocktail.
Prepárase en cocktelera:
Unos pedacitos de hielo picado.
1 cucharada pequeña de leche fresca.
1/2 vasito de crema de cacao.
1/2 [vasito] de coñac.
Agítese y pásese a copa de cocktail.
1929 Anonymus: Cocktails de Paris préséntes par RIP. Alexandra.
1/6 crème fraîche
1/6 crème cacao Chouao
2/3 Courvoisier “the Brandy of Napoléon”
1930 Harry Craddock: The Savoy Cocktail Book. Seite 116. Panama Cocktail.
1/3 Crème de Cacao.
1/3 Sweet Cream.
1/3 Brandy.
Shake well and strain into
cocktail glass.
1930 Harry McElhone. Harry’s ABC of Mixing Cocktails. Seite 21. Alexander Cocktail.
1/3 Crème de Cacao, 1/3 Brandy, 1/3 fresh Cream.
Shake well and strain into cocktail glass.
1930 Harry Craddock: The Savoy Cocktail Book. Seite 18. Alexander Cocktail (No. 2).
1/3 Crème de Cacao.
1/3 Brandy. 1/3 Fresh Cream
Shake well and strain into
cocktail glass.
1930 Knut W. Sundin: Two Hundred Selected Drinks. Seite 14. Bachelors Club Cocktail.
Fill the shaker half full of broken ice and add:
1/3 of brown cream of Cocoa
1/3 of Brandy
1/3 of fresh cream.
Shake well and strain into a cocktail glass.
1930 Pedro Chicote: Le ley mojada. Seite 91. Alexandre-Cocktail.
Prepárese en cocktelera:
Unos pedacitos de hielo picado.
1 cucharada pequeña de leche fresca,
1/2 vasito de crema de cacao.
1/2 — de coñac.
Agítese y pásese a copa de cocktail.
1931 Anderson Fredericks: 100 Cocktails. Seite 27. The Alexander (No. 2).
1 part Brandy
1 part Creme de Cacao
1 part Fresh Cream
1932 Al Hirschfeld: Manhattan Oases. Seite 50. Alexander Cocktail.
1/3 Creme de Cacao, 1/3 Brandy,
1/3 fresh cream. Shake well and strain
into cocktail glass.
1932 James A. Wiley: The Art of Mixing. Seite 1. Alexander Cocktail.
Put 1/3 Creme de Cacao, 1/3 Brandy, and 1/3
fresh cream all in one rain-proof mixer, with
about so much ice.
Agitate thoroughly, and strain into glass.
1933 Anonymus: O’Dell’s Book of Cocktails and Fancy Drinks. Seite 167. Panama Cocktail.
1/3 Creme de Cacao,
1/3 Cream, 1/3 Brandy.
1933 Anonymus: Hollywood’s Favorite Cocktail Book. Seite 30. Panama Cocktail.
1/3 Creme de Cacao
1/3 Sweet Cream
1/3 Brandy
Shake well and strain into cock-
tail glass.
1933 Harry Craddock: The Savoy Cocktail Book. Seite 18. Alexander Cocktail (No. 2.).
1/3 Crème de Cacao.
1/3 Brandy. 1/3 Fresh Cream.
Shake well and strain into
cocktail glass.
1933 Harry Craddock: The Savoy Cocktail Book. Seite 118. Panama Cocktail.
1/3 Crème de Cacao.
1/3 Sweet Cream.
1/3 Brandy.
Shake well and strain into
cocktail glass.
1933 Jacob Abraham Grohusko: Jack’s Manua. Seite 87. Panama Cocktail.
40% crème de cacao
20% sweet cream
40% brandy
Shake well, and strain into cocktail glass.
1934 A. T. Neirath: Rund um die Bar. Seite 153. Alexander-Cocktail.
Der Alexander-Cocktail hat
einen Doppelgänger, bei dem
an Stelle des Brandy Gin ver-
wendet wird.
1/3 Brandy
1/3 Crême de Cacao, weiß
1/3 frische Sahne
Sch-.B. [Schüttelbecher]
1934 Harry Jerrold Gordon: Gordon’s Cocktail and Food Recipes. Seite 44. Brandy Alexander.
1 Brandy
1 Fresh Cream
1 Crème de Cocoa
Add 3 Cubes of Ice. 40 Shakes. Strain
and serve.
1934 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 21. Alexander Cocktail.
1/3 Crème de Cacao, 1/3 Brandy, 1/3 Fresh Cream.
Shake well and strain into cocktail glass.
1934 Jean Robert Meyer: „Bottoms Up“.Seite 15. Alexander.
1 Part Brandy
1 Part Creme de Cacao
1 Part Sweet cream
Shake with ice and strain.
1934 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 151. Alexander Cocktail No. 2.
1/3 Crème de Cacao
1/3 Brandy
1/3 Fresh Cream
Shake well and strain into glass.
Use glass number 2
1934 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 167. Panama Cocktail.
See „Alexander Cocktail No. 2“
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 13. Alexander, No. 3.
Cognac ….. 1/3 jigger Creme de Cocoa …… 1/3 jigger
Cream …… 1/3 jigger
Shake well with ice, strain into chilled cocktail glass, grate nutmeg
over and serve.
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 129. Panama.
Brandy …….. 1/3 jigger Creme de Cocoa …….. 1/3 jigger
Cream …….. 1/3 jigger
Shake well with ice, strain into chilled cocktail glass, grate nutmeg
over and serve.
1935 O. Blunier: The Barkeeper’s Golden Book. Seite 75. Alexander Cocktail.
1/3 Crème de Cacao
1/3 Brandy
1/3 fresh Cream
1935 O. Blunier: The Barkeeper’s Golden Book. Seite 124. Panama.
1/3 Crème de Cacao
1/3 Sweet Cream
1/3 Brandy
1936 Anonymus: Cocktails and Appetizers. Seite 55. Alexander Brandy.
1 jigger Brandy
1 pony Heavy Cream
1 pony Creme de Cocoa
Shake well with ice and strain into cocktail glass.
1936 Anonymus: Cocktails, Drinks and Snacks. Seite 28. Brandy Alexander.
1 1-2 oz. Brandy
1 oz. heavy cream
1 oz Creme de Cocoa
Ice, 40 shakes, strain into cocktail glass.
1936 Bill Edwards: Drinks. Seite 22. Alexander.
1 part Brandy
1 part Crème de Cacao
1 part Fresh Cream.
1936 Elvezio Grassi: 1000 Misture. Seite 20. Alexandra Cocktail.
Agitare nel shaker con Ghiac-
cio:
40 % Crema di Cacao
40 % Cognac fino.
20 % Crema di latte fresca
Scuotere bene e servite.
Spruzzate di canella.
1936 Frank A. Thomas: Wines, Cocktails and other Drinks. Seite 191. Panama Cocktail.
2 glasses brandy 2 glasses crème de cacao
. 2 glasses sweet cream
1937 United Kingdom Bartender’s Guild: Approved Cocktails. Alexander.
50% Brandy.
25% Crème de Cacao.
25% Sweet Cream.
Shake and strain into cocktail glass.
1937 William J. Tarling: Café Royal Cocktail Book. Alexander.
1/2 Brandy.
1/4 Crème de Cacao.
1/4 Cream.
Shake.
1938 Anonymus: Cocktails. Seite 14. Palm Beach Cocktail.
1/3 Jigger Creme de Cacao
1/3 jigger Sweet Cream
1/3 Jigger Cognac
1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 89. Alexander Cocktail – No. 2.
1/3 Creme de Cocoa
1/3 Brandy
1/3 Sweet Cream
Shake well
Strain into Cocktail Glass
1938 Jean Lupoiu: Cocktails. Seite 22. Alexandra Cocktail.
Dans le shaker:
1/3 Crème fraîche, 1/3 Crème de Cacao,
Bardinet, 1/3 de Cognac Courvoisier.
Agiter et servir dans un verre à flip.
1938 Krönlein-Beutel: Das Getränkebuch. Seite 64. Alexander.
(65er Cocktallglas)
In den Schüttelbecher
6—8 Eisstückchen (Walnußgröße)
Creme de Cacao weiß 25 ccm
frische Sahne 10 ccm
Deutscher Weinbrand 30 ccm
Kirsche
(bestäuben)
1939 Anonymus: Cuna del Daiquiri Cocktail. Seite 16. Between-Sheets
1/3 Brandy.
1/3 Creme Cacao.
1/3 Fresh Sweet Cream.
1 Dash Angostura.
1 Teaspoonful Sugar.
1 Lemon Peel.
Plenty of Cracked ice.
Shake well and strain into cock-
tail glass.
1940 Anonymus: Professional Mixing Guide. Seite 16. Alexander Cocktail / Panama.
1 oz Dry Gin, 3/4 oz sweet Cream, 3/4 oz
Creme de Cacao. Shake vigorously
with cracked ice and strain into a
large cocktail glass. (Use Brandy in
place of Gin, for a Brandy Alexander.
Also called a “Panama”.)
1940 Anonymus: Professional Mixing Guide. Seite 46. Panama Cocktail (sometimes called Brandy Alexander).
1 oz Brandy, 3/4 oz sweet Cream, 3/4 oz
Creme de Cacao. Shake well with
cracked ice and strain into a large
cocktail glass.
1940 Charles: The Cocktail Book. Seite 31. Alexander Cocktail (2).
1/6 gill of crème de cacao,
1/6 gill of sweet cream,
1/6 gill of brandy.
Use the shaker.
1940 Crosby Gaige: Crosby Gaige’s Cocktail Guide. Seite 26. Alexander.
2/3 jigger Dry Gin
1/2 jigger Sweet Cream
14/2 jigger Crème de Cacao
Shake well with cracked ice and strain
into large cocktail glass.
If Brandy is used in place of Gin the name is
changed to a PANAMA COCKTAIL.
1940 Crosby Gaige: Crosby Gaige’s Cocktail Guide. Seite 141. Panama Hattie.
1/3 part Brandy
1/3 part Creme de Cacao
1/3 part sweet Cream
Shake with cracked ice and strain into
cocktail glass. Known in some circles as a Brandy Alex-
ander.
1940 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 151. Alexander Cocktail No. 2.
1/3 Crème de Cacao
1/3 Brandy
1/3 Fresh Cream
Shake well and strain into glass.
1940 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 167. Panama Cocktail.
See „Alexander Cocktail No. 2“
1943 Jacinto Sanfeliu Brucart: Cien Cocktails. Seite 17. Alexandra-Cocktail.
Póngase en la cocktelera unos pedacitos
de hielo, y añadir:
1/3 Coñac
1/3 nata fresca
1/3 crema de Cacao
Agítese bien y sírvase en copa de cocktail.
— Es el «Alexandra» uno de los cochtails más anti-
guos y universalmente conocidos. A falta de nata, se
puede preparar con leche cruda —.
1943 Oscar Haimo: Cocktail Digest. Seite 21. Alexander Cocktail No. 2.
1 1/2 oz. Brandy
3/4 oz. Creme de Cacao
1/2 oz. Fresh Cream
Shake.
1943 Oscar Haimo: Cocktail Digest. Seite 57. Panama Cocktail.
1 1/4 oz. Brandy
3/4 oz. Cream
3/4 oz. Creme de Cacao
Shake.
1944 Crosby Gaige: The Standard Cocktail Guide. Seite 42. Panama Cocktail.
1 jigger Brandy
3/4 ounce Crème de Cacao
3/4 ounce Fresh Cream
Shake with cracked ice.
1944 Harmann Burney Burke: Burke’s Complete Cocktail & Drinking Recipes. Seite 44. Brandy Alexander.
1 Brandy
1 Fresh Cream
1 Crème de Cocoa
Add 3 Cubes of Ice. 40 Shakes. Strain
and serve.
1944 Nick Thomas: Bartender’s Friend. Alexander.
1/3 Dry Gin or Brandy
1/3 Creme de Cacao
1/3 Sweet Cream
Shake with Ice.
Strain into Cocktail Glass.
1944 Nick Thomas: Bartender’s Friend. Magnolia.
1 oz. Brandy
1 oz. Creme de Cacao
1 Teaspoon Sweet Cream
Shake with Ice.
Glass.
1944 Oscar Haimo: Cocktail Digest. Seite 27. Alexander Cocktail No. 2.
1/2 oz. Fresh Cream
3/4 oz. Creme de Cacao
1 1⁄2 oz. Brandy
Shake well
1944 Oscar Haimo: Cocktail Digest. Seite 68. Panama Cocktail.
3/4 oz. Cream
3/4 oz. Creme de Cacao
1 1/4 oz. Brandy
Shake.
Nutmeg on top.
1945 R. M. Barrows & Betty Stone: 300 Ways to Mix Drinks. Seite 5. Alexander Cocktail (Brandy).
1/3 Brandy
1/3 Sweet Cream
1/3 Creme-de-Cocoa
Shake well with ice and strain.
1946 Bill Kelly: The Roving Bartender. Seite 24. Alexander Cocktail.
1 oz. Sweet Cream
1 oz. Brandy
1/2 oz. Creme de Cacao
Shake well and strain into
champagne cocktail glass. P. S.
The boys during prohib. used
gin.
1946 Lucius Beebe: The Stork Club Bar Book. Seite 35. Alexander #2.
1 1/2 oz. brandy
3/4 oz. crème de cacao
1/2 oz. fresh cream
Shake and serve in 4 oz. wine glass.
1946 Lucius Beebe: The Stork Club Bar Book. Seite 46. Panama Cocktail.
1 1/4 oz. brandy
3/4 oz. cream
3/4 oz. crème de cacao
Shake and serve in 4 oz. cocktail glass.
1946 Oscar Haimo: Cocktail and Wine Digest. Seite 32. Alexander Cocktail No. 2.
1/2 oz. Fresh Cream
3/4 oz. Creme de Cacao
1 1⁄2 oz. Brandy
Shake well
1946 Oscar Haimo: Cocktail and Wine Digest. Seite 75. Panama Cocktail.
3/4 oz. Fresh Cream
3/4 oz. Creme de Cacao
1 1/4 oz. Rum
Shake
Nutmeg on top.
1947 A. Vermeys: Cocktails. Seite 14. Alexandra Cocktail.
1/3 Crème de Cacao; 2/3 Cognac; même
quantité de crème fraîche.
1947 Pedro Chicote: Cocktails mundiales. Seite 100. Alexandre-Cocktail.
Prepárase en cocktelera:
Unos pedacitos de hielo.
Una cucharada pequeña de leche fresca.
1/2 vasito de crema de cacao.
1/2 vasito de coñac.
Agítese y pásese a copa de cocktail.
1947 Pedro Chicote: Cocktails mundiales. Seite 212. Panama-Cocktail.
Prepárase en cocktelera:
Unos pedacitos de hielo.
1/3 de crema de cacao.
1/3 de crema fresca.
1/3 de coñac.
Agítese y sírvase en copa de cocktail.
1948 David Embury: The Fine Arto of Mixing Drinks. Seite 172. Panama.
1 part Sweet Cream
1 part Crème de Cacao
3 to 4 parts Cognac
Shake vigorously with cracked or crushed ice.
The Panama, of course, is not an aromatic-type cock-
tail. I have put it here alongside the Chicago because
both of them seem to me to represent such a futile
waste of good liquor. The Panama is merely a
Brandy Alexander with cognac substituted for the
gin. The original Alexander recipe calls for equal
parts of the three ingredients. I have tried to cut
down on the sugar bowl and cream pitcher sufficiently
to make the drink halfway fit to introduce to the
stomach as a prelude to the meal. As a dessert rather
than an aperitif the original formula is excellent.
1948 George Albert Zabrirske: The Bon Vivant’s Companion. Seite 2. Brandy Alexander.
1 ounce brandy
1 ounce crème de cacao
Shake well with cracked ice and strain into large
cocktail glass.
1948 Hilario Alonso Sanchez: El Arte del Cantinero. Seite 362. Brandy Alexander.
1 parte de brandy.
1 parte de crema fresca de
leche.
1 parte de Crema de Cacao.
3 cuadradillos de hielo.
Bátase 40 veces, cuélese
y sírvase.
1948 Hilario Alonso Sanchez: El Arte del Cantinero. Seite 392. Playa.
1/3 crema de cacao.
1/3 coñac español.
1/3 leche fresca.
Gotas de Angostura.
Hielo. Bátase, cuélese y
sírvase.
1948 Jean Lupoiu: Cocktails. Seite 14. Alexandra Cocktail.
Dans le shaker:
1/3 Crème fraîche, 1/3 Crème de Cacao,
1/3 de Cognac CAMUS.
Agiter et servir dans un verre à flip.
1948 Trader Vic: Bartender’s Guide. Seite 62. Alexander (Brandy) Cocktail.
1/2 oz. brandy 1/2 oz. crème de cacao
. 1/2 oz. fresh cream
Shake with cracked ice; strain into shallow chilled cocktail
glass.
1949 Anonymus: Bottoms Up. Seite 14. Alexander Cocktail No. 2.
1 oz. Creme de Cacao
1 oz. Brandy
1 oz. Sweet Cream
Shake well with cracked Ice, strain
into 4 oz. Cocktail glass.
1949 Anonymus: Professional Mixing Guide. Seite 17. Alexander Cocktail.
1 oz. Dry Gin, 3/4 oz. sweet Cream,
3/4 oz. Creme de Cacao. Shake
vigorously with cracked ice and
strain into large cocktail glass.
(Use Brandy instead of Gin for a
Brandy Alexander).
1949 Anonymus: Professional Mixing Guide. Seite 48. Panama.
1 oz. Brandy, 3/4 oz. Sweet Cream,
3/4 oz. Creme de Cacao. Shake well
with cracked ice and strain into a
large cocktail glass.
1949 Emile Bauwens: Livre de Cocktails. Seite 16. Alexandra Cocktail.
1/3 Cognac –
1/3 Crême de Cacao –
1/4 Crême Fraîche –
Frapper au shaker et passer dans un
verre à cocktail.
(Recette Harry „Savoy Hotel“
Londres).
1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 292. Alexander-Cocktail.
1/3 frische Sahne, 1/3 Creme de Cacao, 1/3 Cognac.
Schütteln.
1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 322. Cacao-Cocktail.
2 d. Cognac, 1 Esslöffel frische Sahne, 1 Glas Crème
de Cacao. Schütteln. In grosses Cocktailglas seihen.
1951 Anonymus: The Holiday Drink Book. Seite 8. Brandy Alexander Cocktail.
3/4 oz. sweet cream
3/4 oz. creme de cacao
1 oz. dry gin
Shake vigorously with cracked ice and
strain into a large cocktail glass. (Use
brandy instead of gin for a Brandy Alex-
ander).
1951 Ted Saucier: Ted Saucier’s Bottoms Up. Seite 25. Alexander (brandy).
1/3 jigger brandy
1/3 jigger crème de cacao
1/3 jigger heavy cream
Ice
Shake well. Strain into cocktail
glass.
1952 Charles: The Cocktail Bar. Seite 31. Alexander Cocktail (2).
1/6 gill of crème de cacao,
1/6 gill of sweet cream,
1/6 gill of brandy.
Use the shaker.
1953 Anonymus: The ABC of Cocktails. Seite 11. Brandy Alexander.
2 parts Brandy
1 part Creme de Cacao
1 part Sweet Cream
Shake with ice, and strain into cock-
tail glass. The amount of Brandy
may be doubled to make the drink
less sweet.
1953 Anonymus: The U.K.B.G. Guide to Drinks. Seite 53. Alexander.
1/3 Creme de Cacao.
1/3 Fresh Cream.
1/3 Brandy.
Shake and Strain.
(In America it is suggested
that this Cocktail is and
was made with Gin. All
records go to show how-
ever that the “Alexander”
is made with Brandy.)
1953 David A. Embury: The Fine Art of Mixing Drinks. Seite 171. Panama.
1 part Sweet Cream
1 part Creme de Cacao
3 to 4 parts Cognac
Shake vigorously with cracked or crushed ice.
The Panama, of course, is not an aromatic-type cocktail. I have put
it here alongside the Chicago because both of them seem to
me to represent such a futile waste of good liquor. The Panama is merely a
Brandy Alexander with cognac substituted for the gin. The original
Alexander recipe calls for equal parts of the three ingredients. I have
tried to cut down on the sugar bowl and cream pitcher sufficiently to
to make the drink halfway fit to introduce to the stomach as a prelude to
the meal. As a dessert rather than an aperitif the original formula is
excellent.
1953 „Kappa“: Bartender’s Guide to Mixed Drinks. Seite 3. Alexander Cocktail No. 2.
1 oz. Creme de Cacao
1 oz. California Brandy
1 oz. Sweet Cream
Shake well with cracked Ice and strain into 4 oz.
Cocktail glass.
1953 „Kappa“: Bartender’s Guide to Mixed Drinks. Seite 7. Angel’s Wing.
1/3 oz. Creme de Cacao
1/3 oz. Brandy
1/3 oz. Sweet Cream
Pour ingredients carefully, in order given, so that
they do not mix. Use Pousse Cafe glass.
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 18. Alexander Cocktail No. 2.
1 oz. Old Mr. Boston Creme de Cacao
1 oz. Old Mr. Boston California
Brandy
1 oz. Sweet Cream
Shake well with cracked Ice and strain
into 4 oz. Cocktail glass.
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 20. Angel’s Wing.
1/3 oz. Old Mr. Boston Creme de
Cacao
1/3 oz. Old Mr. Boston California
Brandy
1/3 oz. Sweet Cream
Pour ingredients carefully, in order
given, so that they do not mix. Use
Pousse Cafe glass.
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 110. Panama Cocktail.
1 oz. Old Mr. Boston Creme de Cacao
1 oz. Sweet Cream
1 oz. Old Mr. Boston California
Brandy
Shake well with cracked Ice and strain
into 4 oz. Cocktail glass.
1953 Marcel et Roger Louc: Cocktails et Grand Crus. Seite 41. Alexandra No. 1.
1/3 Crème fraîche
1/3 Crème de cacao
1/3 Cognac.
1953 S. S. Field: The American Drinking Book. Seite 217. Panama.
1/2 ounce heavy cream, 3/4 ounce Crème de Cacao, 1
jigger of Brandy. Shake vigorously with cracked ice and serve in
4-ounce wine glass.
This is a Brandy Alexander — scarcely a cock-
tail, however, being less a stimulus to eating than
a substitute for it. Excellent for a sudden weak-
ness in the knees, or an attack of the horrors.
1954 Eddie Clark: King Cocktail. Seite 37. Alexander Cocktail (No. 2).
1/2 Brandy
1/4 Crême de Cacao
1/4 Fresh Cream
Shake well and strain into
a cocktail glass.
1954 Marcel Pace: Nos Meilleures boissons. Alexandra.
Dans un shaker In shaker
1/3 CRÈME DE CACAO
1/3 COGNAC
1/3 CRÈME FRAICHE fresh cream
frapper énergiquement shake well
1955 Anonymus: The U.K.B.G. Guide to Drinks. Seite 53. Alexander.
1/3 Creme de Cacao.
1/3 Fresh Cream.
1/3 Brandy.
Shake and Strain.
(In America it is suggested
that this Cocktail is and
was made with Gin. All
records go to show how-
ever that the “Alexander”
is made with Brandy.)
1955 Jean Lupoiu: Cocktails. Seite 18. Alexandra Cocktail.
Dans le shaker:
1/3 Crème fraîche, 1/3 Crème de Cacao
Cointreau, 1/3 de Cognac Renault.
Agiter et servir dans un verre à flip.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 17. Alexander No. 1.
1/3 Brandy
1/3 Crème de Cacao
1/3 Cream
Shake well with ice and strain
into glass.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 88. Panama.
1 Jigger Jamaica Rum
1/2 Jigger Crème de Cacao
1/2 Jigger Cream
Shake well with ice and strain
into glass.
1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 18. Alexander I.
Shaker, glace
1/3 Cognac
1/3 Crème de Cacao
1/3 Crème fraîche
Bien frapper au shaker et
passer dans verre à cocktail.
Mélangeur électr. : voir note.
1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 70. Panama.
Shaker, glace
1/2 Cognac
1/4 Crème de Cacao
1/4 Crème fraîche
Bien frapper au shaker et
passer dans verre à cocktail.
Mélangeur électr. : voir note.
1958 G. Bernard De Ferrer: Los combinados. Seite 25. Combinado Alexandre.
Prepárese en coctelera:
Unos trocitos de hielo picado y limpio,
1 cucharada grande de nata,
1/2 copita de crema de cacao,
6 ó 10 gotas de coñac de marca.
Agítese y sírvase en copa de coctel, espolvoreándolo
con canela molida.
1959 Anonymus: Manual de Cocteleria. #11. Brandy Alexander.
1 onza de Brandy
1 onza de Crema de Cacao
1 onza Crema de Leche
Batido a mano y servido en copa de vino
con canela encima.
1959 Anonymus: Manzarbeitia y Compagnia. Alexandra-Cocktail.
1/3 brandy FELIPE III, 1/3 nata
fresca, 1/3 de crema de cacao de
MARIE BRIZARD; a falta de
nata se puede preparar con leche.
1959 Fernando Gaviria: El Coctel y Sus Derivados. Seite 22. Alexandre.
Prepárase en cocktelera:
Unos pedacitos de hielo.
Una parte de leche fresca.
Una parte de Crema de Cacao.
Dos partes de Coñac español.
Bien batido, sírvase en copa de cocktail,
añadiendo una guinda.
1960 Anonymus: Recetas para cocteles. Seite 19. Brandy Alexander.
1 onza de Brandy
1 onza de Crema de Cacao
1 onza de Crema de Leche
Batido a mano y servido en copa de vino con
canela encima.
1960 Anonymus: The U.K.B.G. Guide to Drinks. Seite 51. Alexander.
1/3 Creme de Cacao.
1/3 Fresh Cream.
1/3 Brandy.
Shake and Strain.
(In America it is suggested
that this Cocktail is and
was made with Gin. All
records go to show how-
ever that the “Alexander”
is made with Brandy.)
1960 Anonymus: Tout les cocktails et les boissons rafraichissante. Seite 15. Alexandra.
1/3 crème fraîche
1/3 crème cacao
1/3 Cognac
1961 Anonymus: Cocktails y bocaditos. Seite 56. Panama.
(Para 2 porciones)
Crema de leche, 1 medida – Crema de cacao, 1 medida – Cognac,
2 medidas – Hielo granizado, 3 cucharadas – Cacao en polvo,
a gusto.
– Poner en la cocetelera el hielo granizado.
– Agregar los ingredientes y agitar vigorosa-
mente.
– Colar y servir en vasos de 120 gramos. Es-
polvorear con el cacao.
1961 Pedro Chicote – El bar en el mundo. Seite 123. Alexandre Cocktail.
Prepárese en cocktelera:
Unos pedacitos de hielo.
Una cucharada pequeña de
leche fresca.
1/2 vasito de crema de cacao.
1/2 vasito de coñac.
Agítese y pásese a copa de
cocktail.
1961 Pedro Chicote – El bar en el mundo. Seite 136. Canastero Cocktail.
Prepárese en cocktelera:
Unos pedacitos de hielo.
1/3 de crema de cacao.
1/3 de crema fresca.
1/3 de coñac.
Agítese y sírvase en copa de
cocktail.
1963 Eddie Clarke: Shaking in the 60’s. Seite 110. Alexander Cocktail (No. 2).
1 measure brandy
1/2 measure Creme de Cacao
1/2 measure fresh cream
Shake well and strain into a cocktail glass.
1963 Luigi Veronelli: I cocktails. Seite 19. Alexander.
1/3 cognac
1/3 crema di cacao
1/3 crema di latte
1963 Luigi Veronelli: I cocktails. Seite 20. Alexander.
4-5 parti di cognac
1 parte di crema di cacao
1 cucchiaio, per bibita, di crema di latte
1963 Luigi Veronelli: I cocktails. Seite 61. Alexander Cocktail.
1 bicchiere e 1/3 di cognac
1/3 di bicchiere di crema di cacao
1 cucchiaio di crema di latte fresca piuttosto densa
ghiaccio a cubettia
Riempire lo shaker fino a 1/4 della sua altezza con ghiac
cio. Aggiungere il cognac, la crema di cacao e la crema
di latte. Chiudere lo shaker, agitarlo vigorosamente, farlo
riposare un secondo, riprendere infine ad agitarlo ma
lentamente. Servire subito.
Una versione americana di questo cocktail sostituisce il
cognac con gin.
1963 Luigi Veronelli: I cocktails. Seite 213. Panama Cocktail.
1 bicchiere e 1/3 di cognac o brandy
1/3 di bicchiere di crema di cacao
1/3 di bicchiere di crema di latte
ghiaccio tritato
Riempire lo shaker fino a 1/4 della sua altezza con ghiac-
cio tritato. Aggiungere il cognac, la crema di cacao e la
crema di latte. Chiudere lo shaker, agitarlo vigorosamente,
farlo riposare un secondo, riprendere infine ad agitare ma
lentamente. Servire subito.
1964 Anonymus: Manual del bar. Seite 135. Alexander.
1/3 Brandy (cognac).
1/3 crema de Cacao.
1/3 crema de leche fresca.
Cocktelera.
1964 Anonymus: Peter Pauper’s Drink Book. Seite 8. Brandy Alexander.
3 parts Gin
1 part Crème de Cacao
1 part Sweet Cream
Brandy can be substituted for the gin, to make
a Brandy Alexander.
1965 Aladar von Wesendonk: 888 Cocktails. Seite 69. Alexander.
1/3 Dujardin Weinbrand
1/3 Creme de Cacao
1/3 süße Sahne
im shaker sehr rasch mit Eis
schütteln
1965 Aladar von Wesendonk: 888 Cocktails. Seite 72. Panama.
1/2 Robinson Rum
1/4 Creme de Cacao
1/4 Sahne
im shaker mit Eis stark schütteln,
abseihen und mit 1 Rumkirsche
verzieren
1965 Anonymus: John de Kuyper’s Complete Guide to Cordials. Seite 55. Alexander Cacao.
3/4 ounce De Kuyper Creme de Cacao
(Brown)
1 1/2 ounces dry gin
1/2 ounce cream
Shake with ice, strain into cocktail glass.
1965 Anonymus: John de Kuyper’s Complete Guide to Cordials. Seite 57. Panama.
3/4 ounce De Kuyper Creme de Cacao
(White)
3/4 ounce cream
1 1/4 ounces rum
Nutmeg
Shake with crushed ice, strain into cock-
tail glass. Garnish with nutmeg.
1965 Anonymus: The U.K.B.G. Guide to Drinks. Seite 52. Alexander.
1/3 Creme de Cacao.
1/3 Fresh Cream.
1 /3 Brandy . * * *
SHAKER.
1965 Harry Schraemli: Manuel du bar. Seite 344. Alexander Cocktail.
1/3 crème fraîche, 1/3 crème de cacao, 1/3 cognac. Agiter.
1965 Harry Schraemli: Manuel du bar. Seite 446. Panama Cocktail.
1/4 crème, 1/4 crème de cacao, 1/2 rhum de la Jamaïque. Agiter.
1965 Robert London & Anne London: Cocktails and Snacks. Seite 27. Panama Cocktail.
1 ounce brandy 3/4 ounce sweet cream
3/4 ounce crème de cacao
Shake with cracked ice. Strain into cocktail glass.
1965 Robert London & Anne London: Cocktails and Snacks. Seite 32. Brandy Alexander.
1 1/2 ounces dry gin 3/4 ounce sweet cream
3/4 ounce crème de cacao
Shake well with cracked ice. Strain into cocktail glass.
Brandy or Rum Alexander: Substitute brandy or rum for gin.
1966 Harry Schraemli: Le roi du bar. Seite 20. Alexander Cocktail.
Shaker. 1/3 crème fraîche, 1/3 crème de
cacao, 1/3 cognac.
1966 Harry Schraemli: Le roi du bar. Seite 135. Panama Cocktail.
Shaker. 1/4 crème double, 1/4 crème de
cacao, 1/2 rhum de la Jamaïque.
1966 John Doxat: Booth’s Handbook of Cocktails and Mixed Drinks. Seite 99. Alexander.
1/3 Cognac
1/3 Creme de Cacao
1/3 Fresh Cream
Shake thoroughly, and strain into cocktail-glass.
1966 Oscar Haimo: Cocktail and Wine Digest. Seite 32. Alexander Cocktail No. 2.
1/2 oz. Cream
3/4 oz. Creme de Cacao
1 1/2 oz. Brandy. Shake with Ice & Strain.
Top with Nutmeg
1966 Oscar Haimo: Cocktail and Wine Digest. Seite 75. Panama Cocktail.
3/4 oz. Cream, 3/4 oz. Creme de Cacao, 1 1/4 oz. Rum
Shake with Ice & Strain. Nutmeg on top.
1968 Anonymus: The Dieter’s Drink Book. Seite 48. Brandy Alexander.
Mix as above, substituting
80 proof brandy for gin. Same totals.
Above (Alexander):
1 oz. gin, 80 proof
1 oz. crème de cacao
2 tbs. light cream
Shake ingredients well with cracked ice. Strain
into chilled cocktail glass.
1972 Anonymus: Recipes – Wines and Spirits. Seite 34. Brandy Alexander.
To make 1 cocktail
1 ounce crème de cacao
2 ounces brandy
1/2 ounce (1 tablespoon) heavy cream
3 to 4 ice cubes
A 4-ounce cocktail glass, chilled
Combine the crème de cacao, brandy, heavy cream and ice cubes in a mix-
ing glass. Set the shaker on top of the mixing glass and, grasping them
firmly together with both hands, shake vigorously 7 or 8 times. Remove
the shaker, place a strainer over the mixing glass, and pour into a cock-
tail glass.
A variation of this drink, called an Alexander, is made by substituting
gin or vodka for the brandy.
1972 Leo Cotton: Old Mr. Boston. Seite 2. Alexander Cocktail No. 2.
1 oz. Old Mr. Boston Creme de
Cacao
1 oz. Old Mr. Boston Five Star
Brandy
1 oz. Sweet Cream
Shake well with cracked ice and
strain into 4 oz. cocktail glass.
1972 Leo Cotton: Old Mr. Boston. Seite 3. Angel’s Wing.
1/3 oz. Old Mr. Boston Creme de
Cacao
1/3 oz. Old Mr. Boston Five Star
Brandy
1/3 oz. Sweet Cream
Pour ingredients carefully, in order
given, so that they do not mix. Use
Pousse Café glass.
1972 Leo Cotton: Old Mr. Boston. Seite 72. Panama Cocktail.
1 oz. Old Mr. Boston Creme de
Cacao
1 oz. Sweet Cream
1 oz Old Mr. Boston Five Star
Brandy
Shake well with cracked ice and
strain into 4 oz. cocktail glass.
1972 Trader Vic: Trader Vic’s Bartender’s Guide. Seite 249. Angel’s Wing.
1/3 ounce crème de cacao
1/3 ounce brandy
1/3 ounce fresh cream
Pour ingredients carefully, in order listed, into pousse cafe
glass, so that each ingredient floats upon preceding one.
1972 Trader Vic: Trader Vic’s Bartender’s Guide. Seite 250. Brandy Alexander.
1 ounce brandy
1/2 ounce white or dark crème de cacao
1 ounce fresh cream
Shake well with ice cubes. Strain into a chilled champagne
glass. Dust with grated nutmeg.
1972 Trader Vic: Trader Vic’s Bartender’s Guide. Seite 260. Zandam.
1 ounce white crème de cacao
1/2 ounce brandy
1 ounce fresh cream
Shake wed in commercial electric drink mixer (or in shaker
can with mixing glass) with ice cubes. Strain into chilled
champagne saucer. Dust with grated nutmeg.
1973 Anonymus: 500 Ways to Mix Drinks. Seite 57. Alexander.
1 jigger cognac
1 jigger creme de cacao
1 jigger heavy cream
3 ice cubes
Blend for 15 seconds, strain
and serve in cocktail or 4 oz.
glasses. There are a lot of peo-
ple who would substitute dry
gin for the brandy in the
above.
1973 Oscar Haimo: Cocktail and Wine Digest. Seite 33. Alexander Cocktail No. 2.
1/2 oz. Cream, 3/4 oz. Creme de Cacao, 1 1/2 oz. Brandy.
Shake w’rth Ice and Strain. Top with Nutmeg.
1976 Anonymus: International Guide to Drinks. Seite 44. Alexander.
1/3 Creme de Cacao
1/3 cream
1/3 brandy
Shaker
1976 Brian F. Rea – Brian’s Booze Guide. Seite 35. Alexander.
ALEXANDER — the bartender’s nemises. A Prohi-
bition creation that disguised bathtub Gin and off
the boat Brandy. A Gin Alexander is only served
upon specific request.
Blend/strain into pre-chilled cocktail glass
3⁄4 ounce Cacao — Dark
3⁄4 ounce Brandy
1 1⁄2 ounce cream or half and half
(Top with Nutmeg)
1976 Brian F. Rea – Brian’s Booze Guide. Seite 71. Panama.
Blend/strain into pre-chilled cocktail glass
3⁄4 ounce dark Cacao
3⁄4 ounce light Rum
1 1⁄2 ounces cream or half and half
Dash nutmeg on top
1976 Harry Craddock: The Savoy Cocktail Book. Seite 18. Alexander Cocktail (No. 2.).
1/3 Creme de Cacao.
1/3 Brandy. 1/3 Fresh Cream.
Shake well and strain into
cocktail glass.
1976 Harry Craddock: The Savoy Cocktail Book. Seite 34. Brandy Alexander.
1 oz. Brandy.
1/2 oz. White or Dark
Creme de Cacao.
1 oz. Fresh Cream.
Shake well with ice cubes.
Strain into a chilled cham-
pagne glass. Dust with
grated nutmeg.
1976 Harry Craddock: The Savoy Cocktail Book. Seite 118. Panama Cocktail.
1/3 Crème de Cacao.
1/3 Sweet Cream.
1/3 Brandy.
Shake well and strain into
cocktail glass.
1977 Stan Jones: Jones’ Complete Barguide. Seite 185. Brandy Alexander.
cocktail glass shake or blend
3/4 oz brandy
3/4 oz dark crème de cacao
3/4 oz cream
sprinkle nutmeg on top
Rarely made in the portions given; usually made with a preponderance of cream.
1977 Stan Jones: Jones’ Complete Barguide. Seite 211. Alexander Cocktail.
Cocktail Glass Shake/Blend
1 oz cream
1 oz gin
1 oz light creme de cacao
Nutmeg sprinkle
Variation
1 oz cream
1 oz brandy
1 oz dark creme de cacao
Nutmeg sprinkle
1977 Stan Jones: Jones’ Complete Barguide. Seite 213. Angel’s Wing(s).
Pony Glass Build
Pousse cafe style
1/3 dark crème de cacao
1/3 brandy
1/3 cream
Variation
1/2 dark creme de cacao
1/2 prunelle liqueur
Variation
1/3 creme de violette
1/3 raspberry syrup
1/3 maraschino liqueur
Variation
1/3 cherry liqueur
1/3 maraschino liqueur
1/3 Parfait Amour
1977 Stan Jones: Jones’ Complete Barguide. Seite 235. Brandy Alexander.
Cocktail Glass Shake
3/4 oz cream
3/4 oz brandy
3/4 oz dark creme de cacao
Dust with nutmeg
1977 Stan Jones: Jones’ Complete Barguide. Seite 359. Panama.
Cocktail Glass Shake
3/4 oz cream
3/4 oz light creme de cacao
1 oz rum
(Some recipes call for brandy in
place of rum – it is then an Alex-
ander, light)
1977 Stan Jones: Jones’ Complete Barguide. Seite 420. Tuesday Weld.
Cocktail Glass Shake
3/4 oz brandy
3/4 oz dark creme de cacao
1 oz cream
Place Oreo Cookie in glass
1977 Stan Jones: Jones’ Complete Barguide. Seite 420. Twentieth Century.
Cocktail Glass Shake
3/4 oz brandy
3/4 oz light creme de cacao
1 oz cream
1980 Anonymus: Manual del bar. Seite 124. Alexander No. 2 (Brandy Alexander).
50 gramos de Brandy
15 gramos de crema de
cacao marrón
25 gramos de crema de
leche
1 cucharadita de azúcar
impalpable
2010 Colin Peter Field: The Ritz Paris. Seite 60. Brandy Alexander. 4/10 Cognac Hennessy; 3/10 Dark chocolate liqueur (Marie Brizard Crème de Cacao brun); 3/10 Fresh Cream.
2011 Helmut Adam, Jens Hasenbein, Bastian Heuser: Cocktailian 1. Seite 211. Alexander. 5 cl Brandy; 2,5 cl Crème de Cacao braun; 2,5 cl Sahne; mit Muskat garnieren.
2012 Tom Sandham: World’s Best Cocktails. Seite 38. Brandy Alexander. 30 ml cognac; 30 ml brown crème de cacao; 30 ml heavy cream; freshly grated nutmeg.
2013 Victoria Bar: Die Schule der Trunkenheit. Seite 240. Brandy Alexander. 4 cl Brandy; 2 cl Creme de Cacao weiß; 1 cl Sahne; mit frisch geriebener Muskatnuß garnieren.
2014 Dave Arnold: Liquid Intelligence. Seite 130. Alexander. 2 Unzen Cognac; 1 Unze Sahne; 1/4 Unze Demerara-Sirup
2016 André Darlington & Tenaya Darlington: The New Cocktail Hour. Seite 223. Brandy Alexander. 30 ml Paul Masson Grande Amber; 30 ml dunkler Crème de Cacao; 60 ml “half-and-half” oder eine Kugel Vanilleeis; Garnitur: Geriebener Muskat.
2016 Brian Silva: Mixing in the Right Circles at Balthazar London. Seite 105. Brandy Alexander. 50 ml Courvoisier VSOP Cognac; 25 ml Briottet Dark Crème de Cacao; 25 ml single cream; garnish: dusting of nutmeg.
2017 Gary Regan: The Joy of Mixology. Seite 190. Brandy Alexander. 2ounces brandy; 1 ounce dark crème de cacao; 1 ounce cream; garnish: grated nutmeg.
2018 Alex Day, Nick Fauchald, David Kaplan: Cocktail Codex. Seite 257. Brandy Alexander. 1 1/2 ounces Pierre Ferran Amber Cognac; 1 ounce Giffard white crème de cacao; 1 ounce heavy cream; garnish: Nutmeg.
explicit capitulum
*