The Alexander is a cocktail consisting of cognac, crème de cacao, and cream.

In Jack's Manual on The Vintage & Production, Care & Handling of Wines, Liquors &c. (1910) by Jacob Abraham Grohusko, the 'Alexander Cocktail' is described as three parts rye whiskey, one part Bénédictine, with a piece of ice and a twist of orange peel.

[1] In Recipes for Mixed Drinks (1915) by Hugo Ensslin, a drink by the same name is made with equal parts of gin, white crème de cacao and sweet cream, shaken with ice, and strained.

The Alexander was originally made with gin, but the modern version is usually made with brandy and is called a Brandy Alexander.

[2] The International Bartenders Association calls for brandy in its Alexander.