Recommended Difford's Guide modern web export by Difford's Guide (2018) — Difford's Guide modern source record
| 45 ml | gin — {"raw_name": "Gin", "raw_measure": "45 ml Gin", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 22.5 ml | White creme de cacao — {"raw_name": "White crème de cacao", "raw_measure": "22.5 ml White crème de cacao", "parse_status": "parsed", "mapping_status": "exact_existing"} | modifier |
| 10 ml | Egg white (pasteurised) — {"raw_name": "Egg white (pasteurised)", "raw_measure": "10 ml Egg white (pasteurised)", "parse_status": "parsed", "mapping_status": "exact_existing"} | other |
| 22.5 ml | Whipping cream — {"raw_name": "Whipping cream", "raw_measure": "22.5 ml Whipping cream", "parse_status": "parsed", "mapping_status": "exact_existing"} | other |
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of grated nutmeg.
- DRY SHAKE all ingredients (without ice) to emulsify.
- SHAKE again with ice.
- FINE STRAIN into chilled glass.
- Dust with freshly grated nutmeg.
Garnish: Prepare garnish of grated nutmeg.
Ice: ice
{"date_published": "2018-05-10 13:06:10", "source_url": "https://www.diffordsguide.com/cocktails/recipe/35/alexander", "image_url": "https://cdn.diffordsguide.com/cocktail/gO3nrB/square/0/512x512.webp?v=1737701571"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.