Tract · Cocktails

Flip · Shaken · Historical · complexity 1/5

Alexander

Imported from Cocktail-Ology

Served in Cocktail glass. Ice: Ice.

Variants (8)

Cocktail-Ology by Count Benvenito Martini (1916) — Cocktail-Ology, gin drinks section

0.5 partLondon dry gin — ginbase
0.25 partCreme de Cocoa other
0.25 partsweet cream other
  1. Shake well.

Ice: Ice

Swallows / Boothby's World Drinks and How to Prepare Them by Hon. Wm. T. Boothby (1930) — Boothby Swallows 1930, opening cocktail run

0.5 jiggerLondon dry gin — Ginbase
0.5 jiggercreme de cacao modifier
0.5 jiggercream other
to tastenutmeg other
  1. Shake well with ice, strain into a chilled cocktail glass, grate nutmeg over, and serve.

Garnish: Grated nutmeg

Old Waldorf Bar Days by Albert Stevens Crockett (1931) — Old Waldorf Bar Days 1931, opening cocktail appendix

0.33 partLondon dry gin — Ginbase
0.33 partcreme de cacao modifier
0.33 partcream other
  1. Prepare frappe.

Ice: Frappe

Wet Drinks For Dry People by William C. Feery (1932) — Feery 1932, home-supplies opening run

1 ounceLondon dry gin — ginbase
1 ouncecream other
0.5 teaspoonpowdered cocoa other
  1. Ice well, shake, strain, and serve.

Cocktail Parade by Canape Parade (1933, p.3)

2 portiongin — Ginbase
1 portioncreme de cacao — Creme de Cacaomodifier
1 portioncream — Creamother
  1. Shake and serve.

Published just before Repeal, the booklet emphasizes household-available ingredients and syrup substitutions for cordials.

Cocktails Bar La Florida by Constante Ribalaigua Vert (1934, p.119)

1 full peellemon peel acid
0.33 partcream — fresh sweet creambase
0.33 partgin — Gordon ginbase
0.33 partcreme de cacao modifier
1 teaspoonsugar sweetener
  1. Shake well and strain into a cocktail glass.

Ice: Cracked ice

The Old Waldorf-Astoria Bar Book by Albert Stevens Crockett (1935, p.35)

0.33 partgin base
0.33 partcreme de cacao modifier
0.33 partcream other
  1. Build the gin, creme de cacao, cream, and ice.
  2. Shake if desired, strain into a cocktail glass, and serve.

Café Royal Cocktail Book by W. J. Tarling (1937, p.32)

0.5 partbrandy base
0.25 partcreme de cacao — Crème de Cacaomodifier
0.25 partcream other
  1. Shake the brandy, creme de cacao, cream, and ice well.
  2. Strain into a cocktail glass and serve.

Ice: Ice

Lineage reconciliation

See also: Angel's Dream

The source states its recipes are balanced for either non-alcoholic or alcoholic base.