BOURBON ALEXANDER
The Bourbon Alexander: A Modern Whiskey Twist
The Bourbon Alexander doesn't have a documented origin story like its famous predecessor, the Brandy Alexander. It's simply a modern variation that swaps bourbon for brandy in the classic formula. The original Alexander appeared in the early 1900s using gin, then evolved into the more popular Brandy Alexander by the 1920s.
The bourbon version follows the same simple three-ingredient formula that made the Brandy Alexander a dessert cocktail staple: two ounces bourbon, one ounce dark crème de cacao, and one ounce heavy cream. It's essentially a chocolate milkshake for adults.
For bourbon, mid-shelf bottles work perfectly. Buffalo Trace, Four Roses, or Maker's Mark all bring enough vanilla and caramel character to complement the chocolate without fighting it. The bourbon's warmth and spice create a different profile than brandy's fruity depth.
Dark crème de cacao is essential here - don't use the clear version. The rich chocolate flavor is what makes this drink work. Heavy cream creates that silky, luxurious texture that defines the Alexander family of cocktails.
Making it takes about thirty seconds. Combine bourbon, crème de cacao, and cream in a shaker with ice. Shake vigorously for fifteen to twenty seconds until the outside of the shaker frosts over. Strain into a chilled coupe glass and garnish with freshly grated nutmeg.
The Bourbon Alexander is rich, creamy, and dangerously easy to drink. The chocolate and cream mask the bourbon's strength, making it feel more like dessert than a cocktail. It works perfectly as an after-dinner drink when you want something sweet but substantial.
What makes the bourbon version interesting is how the whiskey's character changes the drink. Where brandy brings fruity complexity, bourbon adds warmth and those signature vanilla-oak notes that play beautifully with dark chocolate.
The drink proves that classic cocktail formulas are worth experimenting with. Sometimes swapping one spirit for another creates something just as good as the original.
RECIPE:
2 oz bourbon
1 oz dark crème de cacao
1 oz heavy cream
Method:
Shake with ice, strain into a chilled coupe.