Amaro Alexander
A brandy Alexander that grew up and moved to Bologna.
The Method
How to make it
- 01
Chill a coupe thoroughly.
- 02
Shake cognac, amaro and cream with ice for 12 seconds — you want it aerated, not just cold.
- 03
Double-strain into the chilled coupe.
- 04
Grate dark chocolate over the surface.
Bartender's Tip
Shake hard and long. An under-shaken cream drink separates in the glass; a properly aerated one holds a velvety texture right to the last sip.
A Little History
The Brandy Alexander was a Prohibition-era favorite that fell out of fashion for being too sweet. Replacing the crème de cacao with a caramel-toned Sicilian amaro restores the balance and gives the drink a spiced, herbal backbone.
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One short Friday dispatch: a bottle worth buying, a cocktail worth mixing, and a little Italian history.
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