Hazelnut Alexander
Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.
- Method: shake
- Glass: Martini glass
- Ice: Ice
- Garnish: Dust with chocolate powder
- ABV: 19%
Ingredients
- Rémy Martin 1738 Cognac — 1½ oz (45 ml)
- De Kuyper Brown Crème de Cacao — ½ oz (15 ml)
- Hazelnut liqueur — ¾ oz (22.5 ml)
- Single cream / half-and-half — ¾ oz (22.5 ml)
- Angostura Aromatic Bitters — 1 dash
How to make it
- SHAKE all ingredients with ice.
- Strain back into shaker.
- DRY SHAKE (without ice) and fine strain into chilled glass.
- Dust with chocolate powder.
A creamy cocktail with hazelnut liqueur and cognac.
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