An Alexander is another of those guilty drinks we love so much here at Rogers Park Retro. It's creamy, light, and indulgent. There are a few fundamentals we need to establish, though. First: this drink isn't mixed in a blender. Second: this drink isn't mixed in a blender. Third:
even though a lot of old watering holes do it, this drink isn't mixed in a blender. Having established that, let's have fun! Here are some recipes from Oscar Haimo:
There are two popular versions for the Alexander -- one with gin and the other with brandy. Usually, the gin version is the "Alexander" and the brandy version is a "Brandy Alexander." But, with either of these, the formula is pretty easy (and easy going down): cream, creme de cacao, and gin or brandy. Here, as you can see, he calls for twice as much spirit as the liqueur, and only a dab of cream. The proportions are slightly different here:
Our formula at Rogers Park Retro is the 2:1:1 proportions they have here. To make it slightly less boozy, you can do a 1:1:1 ratio, as they do here:
And, we do need to add that the traditional garnish for this drink (gin or brandy) is a dash of grated nutmeg on the top. Aromatic, refreshing, and beautiful. Here is a little lore about the Alexander from "Famous New Orleans Drinks (and how to mix 'em)":
Well, after reading that, we feel like we've just be regaled by a Kentucky Colonel cum New Orleans bartender. Note that they include an egg white, which is a different twist, but worth experimenting with. But, "simply de-lovely" indeed!
Cheers!
Sure, it's nice to have friends over for an evening -- but why not have the same friends over for a brunch instead? Good idea! (and, by the way -- a show of hands, please -- who has ever had a "whiskey sour breakfast"?) Here's how your convivial brunch will probably look:
And it looks like it's Comfort Sours all around! Here are some other specials you can offer to your guests:
Jump on the boozy brunch bandwagon! We'll be looking for your invitation sometime soon! Cheers!
An Alexander is another of those guilty drinks we love so much here at Rogers Park Retro. It's creamy, light, and indulgent. There are a few fundamentals we need to establish, though. First: this drink isn't mixed in a blender. Second: this drink isn't mixed in a blender. Third: even though a lot of old watering holes do it, this drink isn't mixed in a blender. Having established that, let's have fun! Here are some recipes from Oscar Haimo:
There are two popular versions for the Alexander -- one with gin and the other with brandy. Usually, the gin version is the "Alexander" and the brandy version is a "Brandy Alexander." But, with either of these, the formula is pretty easy (and easy going down): cream, creme de cacao, and gin or brandy. Here, as you can see, he calls for twice as much spirit as the liqueur, and only a dab of cream. The proportions are slightly different here:
Our formula at Rogers Park Retro is the 2:1:1 proportions they have here. To make it slightly less boozy, you can do a 1:1:1 ratio, as they do here:
And, we do need to add that the traditional garnish for this drink (gin or brandy) is a dash of grated nutmeg on the top. Aromatic, refreshing, and beautiful. Here is a little lore about the Alexander from "Famous New Orleans Drinks (and how to mix 'em)":
Well, after reading that, we feel like we've just be regaled by a Kentucky Colonel cum New Orleans bartender. Note that they include an egg white, which is a different twist, but worth experimenting with. But, "simply de-lovely" indeed!
With smiles and everyone in high spirits, it's obvious that this has been a successful evening.
