Alexander - Wine & Spirits Magazine


photo by Brent Herrig


  • 2 dash Mole Bitters
  • ¼ oz PX Sherry
  • ½ oz Giffard Crème de Banane
  • ¾ oz Mandarine Napoléon
  • ¼ oz Dry orange Curaçao
  • ½ oz Lustau Gran Reserva Brandy
  • ½ oz El Dorado 12-Year Old Rum


  • Stir all ingredients with ice, then strain into a cocktail glass. Float with cream and garnish with nutmeg.

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