Choc Mint Alexander
Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.
- Method: shake
- Glass: Coupe glass
- Ice: Ice
- Garnish: Dust with chocolate powder & float mint leaf
- ABV: 17%
Ingredients
- Rémy Martin 1738 Cognac — 1½ oz (45 ml)
- De Kuyper Brown Crème de Cacao — ⅓ oz (10 ml)
- Dutch Cacao white crème de cacao — ⅓ oz (10 ml)
- Giffard Peppermint Pastille crème de menthe — ⅓ oz (10 ml)
- Single cream / half-and-half — ¾ oz (22.5 ml)
- Pasteurised egg white — ½ oz (15 ml)
- Bob's Chocolate bitters — 1 dash
How to make it
- SHAKE all ingredients with ice.
- Fine strain into chilled glass.
A cocktail with cognac, chocolate, and mint.
Updated
Same Base
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Same Method
Same Glass
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Brandy · Shake · A-Z: C · Catalog