Alexander
A silk-smooth classic of gin, white crème de cacao, and cream, shaken cold and finished with fragrant nutmeg. The juniper backbone keeps the chocolate in check, while dairy delivers a plush, dessert-like finish. Served up, it is refined, comforting, and quietly decadent.
History of Alexander
The Alexander likely emerged in early 20th‑century New York, often credited to a bartender named Troy Alexander. It was reportedly created for an all‑white themed dinner, which explains its pale, elegant profile. Precise details are contested, but period bar manuals confirm a gin base paired with crème de cacao and cream. Over time the Brandy Alexander eclipsed the original in popularity, trading gin for brandy and shifting the flavour from botanical to warming and rich. Both versions kept the nutmeg garnish, an aromatic cue that frames the dessert character. The gin‑based Alexander remains cleaner and brighter by comparison. Today the Alexander is a measured, nostalgic classic. It bridges aperitif structure and dessert indulgence without feeling heavy when made correctly. Its staying power comes from balance: juniper’s lift, chocolate’s comfort, and dairy’s satin finish.
Why the Alexander Works
Equal parts keep the Alexander precise: gin offers resinous lift, crème de cacao supplies chocolate and sweetness, and cream rounds the edges. A hard, cold shake creates micro‑aeration and chill, giving the drink a mousse‑like texture without heaviness. Freshly grated nutmeg adds a top‑note aroma that resets the palate between sips. Using a clean, juniper‑forward gin ensures the chocolate does not overpower the structure. White crème de cacao keeps the colour pale and the flavour lighter, avoiding cocoa bitterness that can feel muddy. Fine straining removes ice shards so the texture stays satin rather than slushy. Proper dilution is crucial: too little and the drink tastes sticky, too much and it goes thin. A chilled coupe slows warming and preserves aromatics. The result is balanced, adult dessert rather than a milkshake in disguise.
Should You Mix Ahead?
For best texture, shake Alexanders to order. The aeration and micro‑foam are created in the moment and fade quickly as the drink warms. Pre‑chill the glass to buy extra time at service. If batching, pre‑mix only the gin and crème de cacao and store chilled in the fridge. Add cream to the jigger per serve and shake with ice to finish. This preserves texture while speeding up rounds. Avoid batching with cream in the bottle, as separation and spoilage risk rise. If you must, keep the mix at 2 to 4 degrees Celsius, shake the bottle vigorously before each pour, and plan to use within 24 hours. Even then, the made‑to‑order version will be superior.
Food & Snack Pairings
Pair the Alexander with plain shortbread, butter biscuits, or almond biscotti. The gentle sweetness mirrors the drink without overwhelming it. A pinch of sea salt on the biscuit lifts the chocolate note in the glass. Chocolate desserts work if kept simple: a flourless slice, cocoa nibs, or dark chocolate buttons. Avoid very sweet, frosted cakes which can make the cocktail feel cloying. Fresh berries add acidity and keep the pairing lively. For savoury contrast, try blue cheese or aged cheddar with toasted walnuts. The salt and slight funk refresh the palate between sips. Lightly salted popcorn or roasted nuts also make an easy, convivial match.
How to Make Alexander
Chill a coupe. Measure equal parts gin, white crème de cacao, and single cream into a shaker. Add plenty of solid ice to maximise chill and controlled dilution. Shake hard for 12 to 15 seconds until the tin is frosty and the shake sounds tighter. This aerates the cream and integrates sweetness and spirit. Do not under‑shake or the texture will be thin and the drink too sweet. Fine strain into the chilled coupe to catch ice shards and any cream flecks. Grate fresh nutmeg lightly over the surface. Serve immediately while cold and satin‑smooth.
When to Serve
Serve the Alexander after dinner when a dessert cocktail feels right but you want a measured pour. It shines in winter or on cool evenings. Its aroma and texture feel luxurious without heaviness. It also suits festive gatherings where a short, indulgent serve can bookend a meal. Offer it alongside small biscuits rather than plated desserts. Guests appreciate the neat portion and tidy presentation. For brunch, serve sparingly as a treat rather than the main attraction. Keep portions small and glasses cold. A tidy round of Alexanders can replace a dessert course entirely.
Common Mistakes
Using dark crème de cacao can muddy both flavour and colour. Choose white crème de cacao to keep the profile light and the appearance elegant. If dark is all you have, add a touch more cream and a lighter nutmeg hand to compensate.
Under‑shaking leads to poor aeration and a heavy, sweet palate. Shake hard with plenty of ice until the tin frosts and the sound tightens. Fine strain to remove shards that would thin the texture as they melt.
Over‑pouring cream or serving in a warm glass makes the drink feel flabby. Stick to equal parts and chill the glass thoroughly. Garnish sparingly with nutmeg to avoid bitterness.
Recommended
Best gin for Alexander
Choose a juniper‑led London dry style with crisp citrus and a clean finish. You want enough backbone to cut through cream and chocolate without bringing heavy sweetness. Avoid overly floral or heavily flavoured variants that can clash with cocoa.
Taste Profile
Ingredients
Instructions
Chill and set up
Place a coupe in the freezer to chill. Set out your shaker, strainer, fine strainer and jigger.
Build in the shaker
Add gin, white creme de cacao, and double cream to the shaker. Fill with plenty of fresh, solid ice.
Shake hard
Shake vigorously until the tin frosts over, about 12–15 seconds. You are chilling, diluting and aerating the cream for a light texture.
Double strain
Fine strain into the chilled coupe to remove ice shards and create a smooth surface.
Garnish and serve
Grate a whisper of fresh nutmeg over the top and serve immediately.
Bartender Tips
Keep it very cold
Freeze the glass and use dense ice to achieve a glossy, mousse-like texture without over-dilution.
Mind the balance
If your creme de cacao is particularly sweet, reduce cream by a barspoon or increase gin slightly to keep the finish clean.
Nutmeg to order
Grate nutmeg just before serving; pre-grated spice loses aroma quickly and can taste dusty.
To make a zero‑proof Alexander, swap gin for a juniper‑forward alcohol‑free spirit or a quick juniper syrup, then use white crème de cacao–style syrup in place of the liqueur. Keep the cream measure the same and shake hard for aeration. Grate fresh nutmeg to finish. If you do not have non‑alcoholic substitutes, build flavour with a strong cocoa syrup, a splash of vanilla, and a few drops of orange blossom water for lift. A pinch of salt sharpens the chocolate and keeps the drink from tasting flat. Chill the glass so the texture stays tight. Serve smaller portions to keep richness in check. Coconut cream can be used for a dairy‑free variant, though it changes the flavour toward coconut macaroon. Adjust sweetness to taste and keep the garnish light.
Similar Drinks
Frequently Asked Questions
What gin and liqueur style work best in an Alexander?
Choose a juniper‑forward gin with clean citrus and spice so it can cut through cream and chocolate. Use white crème de cacao for a lighter colour and a brighter cocoa note. This keeps the drink elegant rather than muddy.
Should I shake or stir, and for how long?
Shake hard with plenty of fresh ice for about 12 to 15 seconds. You are looking for deep chill, dilution, and a fine, mousse‑like texture. Fine strain to remove shards and keep the surface satin‑smooth.
How strong does it feel, and when and what should I serve it with?
Despite an ABV around the mid‑teens, the Alexander feels gentle because cream softens the edges. Serve it as an after‑dinner treat or at winter gatherings. Pair with plain biscuits, dark chocolate, or a little blue cheese for balance.
Can I batch Alexanders and what are common mistakes to avoid?
Batch only the spirits, keep them very cold, then add cream and shake to order. Avoid dark crème de cacao if you want a pale, clean profile, and do not under‑shake or the drink will taste sweet and flat. Always chill the glass and grate nutmeg lightly to finish.
Hangover Risk
Risk Level
Hangover risk based on alcohol type, content, and serving size: 3/5. Always drink responsibly.
Recipe Rating
Based on 6 reviews