Chocolate Tequila Alexander
A sweet and creamy cocktail ∙ Dry shake ∙ 5 min ∙ 19% ABV ∙
The Chocolate Tequila Alexander is an Alexander made with tequila añejo, chocolate cream liqueur and egg white, double-shaken and served up.
Ingredients
1
Servings
Garnish
Instructions for 1 serving
- Pre-chill a glass
- Shake all ingredients with ice: Chocolate cream liqueur 45 mlTequila añejo 45 mlEgg white 10 ml
- Strain back into the shaker
- Dry shake (without ice)
- Fine strain into the chilled glass
- Garnish with a chocolate piece
Tips
- Add the chocolate piece right before serving, resting it on the foam or the rim so it does not sink into the drink.
History
The Chocolate Tequila Alexander is a modern twist on the Alexander. It swaps tequila añejo for the gin or brandy base, uses a chocolate cream liqueur in place of crème de cacao, and replaces the cream with egg white, giving the creamy dessert cocktail an agave-forward character.
The Alexander, a cocktail of gin, crème de cacao, and cream, first appeared in print in 1914 and was recorded in Hugo Ensslin's 1916 Recipes for Mixed Drinks; a brandy-based version, the Brandy Alexander, later eclipsed the original.
FAQ
What is in a Chocolate Tequila Alexander?
Chocolate cream liqueur and tequila añejo, 45 ml each, with 10 ml egg white. The aged tequila tastes warmer and oakier than the brandy or gin in a classic Alexander.
Is a Chocolate Tequila Alexander shaken or stirred?
Shaken twice. Shake it with ice first to chill and dilute, then strain it back into the empty shaker. Shake again without ice; that second shake whips the egg white into a stable foam.
What glass is a Chocolate Tequila Alexander served in?
A coupe glass, garnished with a piece of chocolate.
