Alexander

The original Alexander is a plush, after-dinner pour of equal parts gin, crème de cacao, and cream, shaken to a pale froth and dusted with nutmeg — the chocolate and dairy taming the gin's juniper into something dessert-like. First printed in Hugo Ensslin's 1916 Recipes for Mixed Drinks, it carries a tangle of origin legends, from a Rector's bartender named Troy Alexander to critic Alexander Woollcott's own claim. The brandy version that later eclipsed it became the Brandy Alexander.