The Corenwyn Alexander

Holiday Cocktail Recipe

• 1 oz. Bols Corenwyn (Genever)
• 1 oz. dark Creme de Cacao
• 1-1/2 oz. whole milk
• 1/2 oz. rich simple syrup
• Garnish: grated dark chocolate

Combine all of the ingredients in a cocktail shaker and add ice cubes. Shake thoroughly and strain into a chilled Champagne coupe. Garnish with grated chocolate.

• from:
  Mr. Boston Holiday Cocktails
• by Anthony Giglio and Jim Meehan
• Wiley 2009
• Hardcover; $15.95; 128 pages
• ISBN-10: 0470185414
• ISBN: 978-0-470-37133-6
• Recipe reprinted by permission.

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This page created December 2009