Jance Honey Alexander

Jance Honey Alexander is a sweet dessert cocktail using Jance Honey Spirit, fresh Macadamia Cream, Dark Crème de Cacao, Macadamia & Wattleseed Liqueur and Quillaja for added texture. The Alexander is best known as a Brandy cocktail, although there is an earlier Gin Alexander, calling for Gin, White Crème de Cacao, cream, and egg white. The Honey Alexander draws on Stanley Clisby Arthur’s Gin ‘Alexandre’ recipe in his 1937 book Famous New Orleans Drinks and how to mix ‘em, swapping out Gin for unique Jance Honey Spirit with delicious floral notes, creamy macadamias and chocolatey Wattleseed paired with a rich Dark Crème de Cacao, with Quillaja for creamy texture. This rich chocolatey dessert cocktail is perfect for after dinner, dusted with freshly ground Wattleseed and garnished with an edible Pansy flower.

Ingredients

1 oz. Jance Honey Spirit
½ oz. Dark Crème de Cacao
½ oz.  Macadamia & Wattleseed Liqueur
1 oz. Macadamia Cream (see recipe below), or Cream
6 drops Quillaja, Wonderfoam, or 1 Egg White
Garnish: Freshly ground Wattleseed, Pansy flower

Method

Add all ingredients to a shaker tin with ice and reverse dry shake - shake with ice and strain out ice, shake again dry, with no ice, and strain into a chilled coupe glass. Garnish with freshly ground Wattleseed and a Pansy flower.

Macadamia Cream

Makes about ½ cup Macadamia Cream
100grms Macadamias, roasted
165grms Water
1 pinch Xanthan Gum
1 pinch Gum Arabic
Measure nuts and water using a kitchen scale, set aside. Heat water until hot but not boiling. Add nuts and hot water to a blender and blend until combined. Strain through a nut milk bag into a clean jug. Transfer to a clean blender and add Xanthan Gum and Gum Arabic and blend to combine. Decant into a clean glass container and refrigerate.

Tip: Keep Macadamia Cream well chilled for an extra thick luscious cream.

Recipe & photography by peck of pickles | Kate Ireland