History & Heritage
“The Coffee Alexander emerged as a natural evolution of the popular Brandy Alexander in the mid-20th century, coinciding with the rise of coffee liqueurs. While no single inventor is documented, it represents a move towards more flavorful, dessert-style cocktails in the post-Prohibition era.”
Ingredients
Quality ingredients make all the difference. Each component plays a crucial role.
Method
Technique transforms ingredients into something extraordinary.
Chill a coupe or martini glass thoroughly.
Combine all ingredients in a cocktail shaker.
Fill the shaker three-quarters full with ice.
Shake vigorously for 12-15 seconds.
Double-strain the cocktail into the chilled glass.
Glassware
Served in a chilled coupe glass
Garnish
Grate over the top of the cocktail
Master's Tips
Professional insights to elevate your craft
Use high-quality, less-sweet coffee liqueur for the best flavor.
A vigorous shake is necessary to properly chill, dilute, and aerate the cream.
Double-strain to remove ice chips and ensure a smooth, velvety texture.
Variations & Riffs
Classic cocktails inspire countless variations. Here are some popular riffs on the Coffee Alexander.
Other Variations
Gin-based Coffee Alexander
Using gin as the base spirit creates a cocktail with a more complex, botanical flavor profile.
Changes
Rum-based Coffee Alexander
Substituting aged rum for brandy results in a sweeter drink with notes of vanilla and caramel.
Changes
More to Explore
If you enjoyed this cocktail, these similar creations might capture your interest.
Dirty Russian
A modern, informal variation of the White Russian, made 'dirty' with the addition of a high-quality chocolate liqueur for depth and complexity.
Alexander (Gin)
The original Alexander—equal parts gin, crème de cacao, and cream shaken to a velvety dessert sip.
Brandy Alexander
Silky Cognac shaken with dark crème de cacao and heavy cream, finished with nutmeg for a decadent after‑dinner treat.