Tony Gurdian, lead barman at the acclaimed restaurant Imperial, in Portland, Oregon, says that this drink “is a play off the original Alexander cocktail that eventually became the very famous brandy Alexander. The original Alexander was made with gin and never gained as much fame as his brandy counterpart. In this recipe I use Dutch gin [also known as genever, jenever, or Holland gin], which is much maltier than London dry gin. With . . . the addition of green chartreuse and orange liqueur, this drink is wonderful around the holidays.”
- 1 1/2 oz. (45 ml) Dutch gin (genever)
- 1/2 oz. (15 ml) white crème de cacao
- 1/4 oz. (7 ml) green Chartreuse
- 1/4 oz. (7 ml) orange liqueur, such as Cointreau
- Ground ginger for garnish
In a cocktail shaker, combine the Dutch gin, crème de cacao, green Chartreuse and orange liqueur. Fill the shaker with ice and shake vigorously. Strain into a small cocktail glass or coupe, lightly dust some ground ginger on top and serve. Makes 1 drink.
Tony Gurdian, lead barman, Imperial, Portland, Oregon