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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!
I had no idea how I was going to wrap up Alexander Week. Any sort of liqueur-based Alexander seemed too obvious/easy, the thought of a Rum Alexander held no appeal (maybe if I used a sorbet instead of an ice cream/gelato? But still, meh) and a Vodka Alexander — well, I’d actually made one of those a few weeks ago, using an unflavored vodka and the exact-same recipe as I did for the gin Alexander (with the white creme de cacao and the mint chip gelato). It tasted OK, not at all bad, but from a mixology standpoint I was uninspired by it.
Then I remembered the espresso-infused vodka we’d made a while back, and then I thought about affogato.
Upholding my week-long commitment to exploring the far reaches of Alexandria, today I find myself a bit of a stranger in a strange land — that land being Tequilaville.
I have never cottoned to tequila, and I’ve never felt like I’ve missed out on much as a consequence, except perhaps further burdening my trove of already-embarrassing-enough drunken tales/tally of inexplicable scars (two; one just south of my lower lip, the other craggy across the top of one foot). If bourbon tastes like adult fun, then tequila tastes like legal troubles. It’s antagonistic-tasting. It’s too in-my-face, and even when I’m doing nothing more innocent than enjoying a margarita, I often believe that tequila’s devilish essence is asseverating itself from beneath its blanket of lime, sugar and salt, rather than just commingling nicey-nice in the glass like a base liquor is supposed to.
Guest post by Sean Lorre, the Blogtender’s husband
Now that we’re three drinks in to Alexander Week, let’s walk it back to the beginning. As I seem to be taking up the mantle of historical cocktail dork expert at the blog, I will be leading the tour.
Did you know that, while the Brandy Alexander is the only Alexander that really remains in the everyday-drinking lexicon, the original Alexander was made with gin?
To the shock of absolutely no one who knows anything about my drinking proclivities, the second Alexander of Alexander Week is the Bourbon Alexander.
Because they’re most perfect for winter (hello, 27 degrees this morning!), because they’re freaking delicious and because I had a Groupon for some Ciao Bella burning a hole in my pocket — it’s Alexander Week over here at the Five O’Clock Cocktail Blog!
