1938 Famous New Orleans Drinks and how to mix'em (3rd printing) by Stanley Clisby Arthur

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.

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