Walnut Alexander
A sweet and creamy brandy cocktail ∙ Dry shake ∙ 5 min ∙ 16.9% ABV ∙
The Walnut Alexander is a creamy Cognac dessert drink with walnut liqueur in place of crème de cacao, plus cream, sugar syrup and egg white, served up.
Ingredients
1
Servings
Garnish
Instructions for 1 serving
- Pre-chill a glass
- Shake all ingredients with ice: Cognac 45 mlWalnut liqueur 15 mlSugar syrup 10 mlSingle cream/half-and-half 15 mlEgg white 10 ml
- Strain back into the shaker
- Dry shake (without ice)
- Fine strain into the chilled glass
- Garnish with grated nutmeg
Tips
- Keep the walnut liqueur to 15 ml; it's strong-flavored and sweet, and a heavy pour buries the Cognac.
History
The Walnut Alexander is a riff within the Alexander family. It keeps the Cognac base and cream of the Brandy Alexander but replaces the crème de cacao with walnut liqueur for a nuttier character, and adds sugar syrup and egg white.
The original Alexander first appeared in print in the United States in 1914, and Hugo Ensslin's 1916 book Recipes for Mixed Drinks gives it as equal parts gin, crème de cacao, and cream.
FAQ
How do you make a Walnut Alexander?
Shake the Cognac, walnut liqueur, sugar syrup, cream, and egg white with ice, then strain the mix back into the shaker and dry shake it without ice to build foam. Fine-strain into a chilled martini glass and finish with grated nutmeg on top.
