287. Princess Mary Cocktail

My interpretation:
  1.5 oz Plymouth Gin
  1.25 oz Hiram Walker Crème de Cacao (white)
  0.25 oz light cream

Fill shaker with ice, shake 25-30 seconds, strain into cocktail glass, serve. — If you think this sounds like an Alexander, wel, it is—at least, what is now thought of as an Alexander. In 1908, Jack Grohusko had an Alexander of a far different stripe: 2:1 rye and Benedictine, down, on a rock, with an orange twist; somewhat similar to the Colonel. This is found in JM and Straub until 1933. In Harry of Ciro’s ABCs of Mixing Cocktails (1923), the recipe is found by this description, along with its claim by the author of the book: it was invented by Harry McElhone in 1922 for the marriage of HRH Princess

Mary to Lord Lascelles; Harry’s Alexander has brandy, not gin—thus a Brandy Alexander. Barflies & Cocktails (1927), which also has the Princess Mary (along with repeated details on its creation), likewise gives the Alexander as brandy, cacao, and cream. The Old Waldorf Bar Days (1931) gives it with gin, cacao, and cream—identical to the Princess Mary, but that cocktail by McElhone is not present to confuse. In brief, while the Alexander appears in a variety of forms, the Princess Mary appears only with cream, cacao, and gin, usually in equal parts. It appears that the inclusion of the creamy Alexander occurs only in 1933 (along with addition of Alexander’s Sister) and without noting similarity to the Princess Mary). Note: I have used Plymouth Gin here, though the style is not specified in the recipe.