MmmmmMMMMmmmmm nom nom NOM NOM NOM NOM

Now, I have never started a post with such gustatorial, guttural nonsense. So you must realize, people, me reeeeeally likey this cocktail.

And how could I not, as it contains the greatest food known to man: Mint. Chocolate. Chip. Ice. Cream. Zomg. (Mark Bittman would argue it’s not a “food” at all. Mark Bittman can suck it.) Srsly, I could live on mint chocolate chip ice cream, in either of its two glorious hues: au naturel white or 50s-sci fi green. It’s my ambrosia and my manna rolled into one. It’s my manbrosia!

So here’s the backstory on the Alexander the Great. I’m still working on my weeks-old reader challenge to come up with cocktails suitable for showcasing — or at least, for palatably drinking down one’s stash of — ouzo, that tricky and troublesome anise-flavored Greek liqueur that’s oh-so-hard to get along with when you’re any other possible cocktail ingredient. So far I’ve done up the Greek Tiger, aka the screwdriver of Greece, and a raspberry mint lemonade concoction that manages to throw enough up against ouzo’s bomastic licoriceness to tame it nicely.

But I still wasn’t done; one of my teacher’s-pet neurons did some extra credit work and fired off a message to me: Do an Alexander! A couple winters ago, I’d rolled out an entire week of Alexander posts, reveling in the creamy decadence of this most aristocratic of dessert cocktails. (I say “aristocratic” because the Brandy Alexander, the most well-known Alexander to date, was invented for a royal wedding in the 1920s.) Another historical triv bit I’d mentioned was that the original Alexander, i.e. the one just known as “an Alexander,” was made with gin as its base liquor, followed by the all-Alexanders ingredient template of creme de cacao and cream or ice cream.

When I’d blogged that one, I’d gone with a mint-chip gelato, and when I thought about an ouzo-tinged take on an Alexander, it all just came together. I’d learned from the lemonade cocktail that mint’s a good sparring partner for ouzo, which could simply be swapped in for the creme de cacao. Gin, mint and ouzo all have that herbaceous thing going that I always love to play with. The cocktail’s called an Alexander, and this one’s got Greece’s national liqueur in it, and Alexander the Great was Greek!

As one of my 1980s primetime heroes would say, I love it when a plan comes together.

The Alexander the Great

1 1/4 ounces Bombay Dry Gin

3/4 ounces Arak Razzouk*

3/4 ounces Haagen-Dazs Mint Chocolate Chip Ice Cream

Fennel seeds or ground nutmeg or sesame seeds, to garnish

Combine gin, arak/ouzo, and ice cream in an ice-filled cocktail shaker. Shake vigorously for at least 20 seconds. Strain into a well-chilled cocktail or coupe glass. Garnish as desired.

Tasting Notes

*For those would have just joined us, arak is basically Lebanon’s own anise-flavored liqueur and can be used interchangeably with ouzo in whatever recipe. I happen to have a bottle of arak I’m trying to kill of so that’s why I used that.

Which garnish to use? Sesame seeds if you want some salty-sweet action going on in your glass. Ground nutmeg if you’d rather play up the straightforward sweet. Fennel if you like the herbal-green flavor of it all.

A mint sprig is always a nice garnish, too.

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