Alexander Cocktail (No. 1)

Alexander Cocktail

l/2 Dry Gin. (1 1/2 oz Dry Gin)
1/4 Crème de Cacao. (3/4 oz)
1/4 Sweet Cream. (3/4 oz Cream)

Shake (very!) well and strain into cocktail glass. (Garnish with a sprinkle of cocoa.)

You probably won’t find this version of the Alexander made too often anymore, though at one time it was probably the most popular. The Brandy Alexander seems to be the default these days.

In any case, the gin version of the Alexander is alright, I suppose, if you like this sort of girly type drink. Like all cream based cocktails, you do need to really shake the Alexander Cocktail hard and long, to give it the lightness and air it needs.

This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.

Spicy Tofu Redux (again)

As she had been out of town the last time I made spicy tofu, Mrs. Flannestad requested that I repeat the Shitake and Chard version for her last night.

As usual, it turned out quite delicious, especially with the Far West Fungi shitakes.

However, we did experiment with Wildwood Tofu’s (no Soy Deli, thanks!) “Super Firm” tofu.

I’m afraid it turns out I’m not much of a fan of “Super Firm” tofu. Rather than creamy, it has a spongy texture that is just not appealing.