|IBA official cocktail|
|Primary alcohol by volume|
|Served||Straight up; without ice|
|Standard drinkware||Cocktail glass|
|Preparation||Shake all ingredients with ice and strain contents into a cocktail glass. Sprinkle nutmeg on top and serve.|
|Alexander recipe at International Bartenders Association|
- Jack's Manual on The Vintage & Production, Care & Handling of Wines, Liquors &c., by Jacob Abraham Grohusko, 1910
- 75% rye whisky
- 25% Benedictine
- 1 piece of ice
Twist of orange peel. Stir and serve.
- Recipes for Mixed Drinks, by Hugo Ensslin, 1915
- 1/3 El Bart gin
- 1/3 White Crème de Cacao
- 1/3 Sweet Cream
Shake well in a mixing glass with cracked ice, strain and serve.
The most common variation of the Alexander is the Brandy Alexander, made with brandy. Similarly, a Coffee Alexander substitutes coffee liqueur (such as Kahlúa) for gin, and a Blue Alexander substitutes blue Curaçao for crème de cacao. Other variations exist.
In Jack's Manual (1910) there is another cocktail called The Alexander which is a mixture of rye whiskey and Bénédictine. It is unclear whether or not this has any relation to the cream-based version.
- Historical Alexander's recipes from 1961 to 2014 (italian)
- Grohusko, Jacob (1910). Jack's manual on the vintage and production, care and handling of wines, liquors, etc. : a handbook of information for home, club, or hotel : recipes for fancy mixed drinks and when and how to serve. New York: McClunn & Co. Retrieved 27 June 2017.
- "Drinknation.com: Alexander variations". Archived from the original on 2009-05-02. Retrieved 2008-08-11.