Alexander

A dry shake will emulsify the egg white and create that silky texture you are after. While dry shaking, remember to keep a good hold on your shaker because it will try to open up on you; without ice, there is no seal to keep the shaker firmly shut.

You can use a milk frother or an immersion (stick) blender as an alternative to dry shaking.

While the egg white is usually marked as optional, it is recommended. A similar drink without the egg white is the Princess Mary.

One story behind the creation of the Alexander comes from a newspaper clipping from the Philadelphia Inquirer from 1915. In it, we learn that it was created for the 1915 World Series of baseball and named after Philadelphia’s pitcher Grover Cleveland Alexander (1887-1950).

Alternatively, Walter Winchell, a New York Columnist, wrote in 1929 that the Alexander was created in New York’s Hotel Rector. Troy Alexander, one of the bartenders, developed the recipe for a dinner celebrating an advertising campaign.

The advertising campaign was centered around Phoebe Snow: A fictional character used in ads for a Railroad company which was promoting a clean-burning variety of coal. Soot from the trains was a big problem during this period and the commercials featured Ms. Snow in a pristine white dress.