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Alexandre
1 pony dry gin
1 pony cr^me de cacao
1 pony rich cream
1 white of egg
Have just enough shaved or finely pounded ice in the shaker
before pouring in the gin, creme de cacao, and cream. ^Remember
that one white of egg will do, whether you are mixing for two
or a dozen guests. Be strenuous in your shaking whenever there
is white of egg or cream in a mixture. Shake, brother, sl^c,
and then shake some more for good measure. Strain into cocktail
glasses and hear your guests call you a good mixer.
Smooth as cream, delicate as dew, and easily prepared
is the Alexandre. Some who mix this particular cocktail
do not use the white of egg. Amistake, for the albumen
gives a froth and an added smoothness which makes this
cocktail different. Like all drinks in which egg white is
used vigorous shaking is required. Give the Alexandre
all you've got in elbow grease to make it live up to its
reputation—^for it is truly Alexander the Great among
drinks in its class.
Note our Frenchy spelling. If you have trouble with
its pronunciation, simply hold your nose tight between
thumb and forefinger. But, should you by mischance
pronounce it Alexander—it will taste just the same. And
the taste is simply de-lovely.
Fifty-eight