Alexander

The Alexander is a timeless, creamy classic that showcases the softer, more indulgent side of gin. With its smooth blend of crème de cacao and fresh cream, it bridges the gap between dessert and cocktail, making it a perfect after‑dinner serve.

Silky in texture and gently aromatic, the Alexander balances subtle juniper notes from the gin with chocolate and vanilla tones from the liqueur. Finished with a dusting of freshly grated nutmeg, it is as elegant in the glass as it is on the palate.

Recognized by the IBA (International Bartenders Association), the Alexander has earned its place among the greats of cocktail history. Simple in composition yet refined in character, it is an excellent introduction to classic creamy cocktails.

Instructions

Official Recipe:

1. Chill a cocktail glass by placing it in the freezer for a few minutes or by filling it with ice and water while you prepare the drink.
2. Fill a shaker with ice cubes until it is about three‑quarters full.
3. Pour 30 ml gin, 30 ml crème de cacao, and 30 ml fresh cream into the shaker.
4. Shake vigorously for 10–15 seconds until the shaker feels very cold and the mixture is well aerated and slightly frothy.
5. Discard the ice and water from the chilled glass if you used them to cool it.
6. Strain the mixture finely into the chilled cocktail glass, ensuring a smooth, creamy texture with no ice shards.
7. Garnish by grating a light dusting of fresh nutmeg over the surface of the drink.

Note: Adjust the sweetness slightly by choosing brown crème de cacao (richer and deeper) or white crème de cacao (lighter and more delicate).

Tips

• Use quality gin: Choose a classic London Dry gin with clean juniper and citrus notes; overly botanical or flavored gins can clash with the cream and chocolate.
• Very cold ingredients: Keep the cream chilled and shake hard with plenty of fresh ice to achieve a thick, velvety texture without dilution.
• Balance sweetness: If the drink feels too sweet, increase the gin slightly (35–40 ml) or reduce the crème de cacao to 20–25 ml to create a drier profile.
• Fine strain for smoothness: Always double strain (through a fine mesh) to remove ice fragments and achieve a perfectly silky surface.
• Nutmeg last minute: Grate the nutmeg directly over the drink just before serving so that its aroma is at its peak.
• Glassware temperature: A well‑chilled cocktail glass keeps the Alexander at the ideal serving temperature and prevents the cream from feeling heavy.
• Service timing: Serve immediately after shaking; creamy cocktails lose their light, airy texture if they sit too long.

Classic Variations

• Brandy Alexander: Replace gin with brandy; richer, more dessert‑like, with warm grape and oak notes.
• Alexander No. 2: Use dark crème de cacao and a slightly higher ratio of gin for a deeper chocolate flavor and stronger backbone.
• White Alexander: Use white crème de cacao and a touch more cream for a paler, softer and more subtle chocolate profile.
• Alexander with Nut Liqueur: Substitute part of the crème de cacao with hazelnut or almond liqueur for a nutty twist.
• Frozen Alexander: Blend the ingredients with crushed ice instead of shaking for a frozen, dessert‑style serve.

Flavor Profile

On the first sip, the Alexander presents a cool, creamy texture with immediate notes of sweet cocoa and vanilla from the crème de cacao. The mid‑palate reveals the gin’s juniper and gentle citrus, adding structure and preventing the drink from becoming cloying.

The finish is smooth and lingering, with cream softening the alcohol and freshly grated nutmeg providing a warm, spicy aromatic lift. Overall, it is sweet but balanced, rich without being heavy, and distinctly comforting.

History

The Alexander is a classic cocktail with early 20th‑century roots. Its exact origin is debated, but one widely cited story attributes it to bartender Troy Alexander, who is said to have created the drink at Rector’s, a famous New York restaurant, around the 1910s. It was reportedly designed as a white cocktail for a promotional dinner.

Originally, the Alexander was made with gin, as recognized by the International Bartenders Association (IBA). Over time, a popular variation using brandy instead of gin emerged, known as the Brandy Alexander, which gained particular fame in the mid‑20th century and in popular culture.

Today, the Alexander remains an official IBA cocktail and a reference point for creamy, dessert‑style drinks. While the Brandy Alexander may be more widely known, the original gin‑based Alexander continues to be appreciated by cocktail enthusiasts for its balance, simplicity, and historic charm.

Cheers!