Spiced Alexander
A creamy and spicy rum cocktail ∙ Dry shake ∙ 5 min ∙ 14.6% ABV ∙
The Spiced Alexander is an after-dinner Alexander of cacao-and-coffee spiced rum, white and brown crème de cacao, cream and egg white, served up.
Ingredients
1
Servings
Garnish
Instructions for 1 serving
- Pre-chill a glass
- Shake all ingredients with ice: Cacao & coffee spiced rum 45 mlWhite Crème de Cacao 15 mlBrown crème de cacao 15 mlSingle cream/half-and-half 25 mlEgg white 10 ml
- Strain back into the shaker
- Dry shake (without ice)
- Fine strain into the chilled glass
- Garnish with grated nutmeg
Tips
- Shake with ice first, then strain back into the shaker and dry shake without ice; the second shake builds the foam.
History
The Spiced Alexander has no documented creator or debut of its own. It belongs to the wide family of modern riffs on the Alexander that swap the base spirit, here a cacao-and-coffee spiced rum in place of gin, layering in coffee and spice notes while keeping the drink's dessert-like, cream-based character.
The Alexander is an early 20th-century gin, crème de cacao, and cream drink of disputed origin, first printed in 1914 and recorded in Hugo Ensslin's 1916 Recipes for Mixed Drinks. A brandy-based version later overtook it and became known as the Brandy Alexander.
FAQ
What is in an Alexander cocktail?
A classic Alexander is made of gin (or brandy in the Brandy Alexander), crème de cacao, and cream, shaken and served up with grated nutmeg. This Spiced Alexander swaps the gin or brandy for a cacao-and-coffee spiced rum and uses both white and brown crème de cacao, plus cream and egg white for extra body.
How do you make an Alexander?
To make the Spiced Alexander, shake the spiced rum, both crème de cacaos, cream, and egg white with ice, strain back into the shaker, then dry shake without ice. Fine-strain into a chilled coupe and garnish with grated nutmeg.
