American•drink•beginner

Alexander Cocktail (Classic Gin)

Name: Alexander Cocktail (Classic Gin)
Prep time: 5 min
Total time: 5 min
Yield: 1
Cuisine: American
Ingredients: 30 ml London dry gin; 30 ml white crème de cacao (or brown for deeper cocoa); 30 ml double cream (heavy cream); 200 g ice cubes; 0.25 g freshly grated nutmeg, for garnish

A jazz‑age, speakeasy‑style gin Alexander: silky cream, cocoa notes, and a whisper of nutmeg for a timeless after‑dinner sip.

VegetarianGluten-Free🥜Nut-Free

A frosty coupe of the classic Gin Alexander, ivory‑pale and dusted with fresh nutmeg on a marble bar in warm speakeasy light.

Prep Time

5 min

Cook Time

- min

Total Time

5 min

Servings

Dim the lights, cue a little hot jazz, and step into a velvet‑soft sip from the Jazz Age. The Alexander is the gentler side of gin—silky, perfumed with cocoa, and crowned with a whisper of nutmeg—built for after‑dinner conversation in a speakeasy corner booth.

Legend credits bartender Troy Alexander in early‑1910s New York, who crafted this snowy drink for a white‑themed soirée. That’s why many purists reach for white crème de cacao to keep the colour pale and elegant; brown crème de cacao brings deeper chocolate tones if you prefer a duskier mood.

What makes the Alexander shine is texture: cream cushioning the botanicals of gin while chocolate notes bridge the gap. Freshly grated nutmeg is essential—it’s the aromatic ribbon that ties the glass together, turning a simple trio into a small, timeless luxury.

Ingredients

A minimalist trio, perfectly balanced, plus a fragrant finish.

30 ml London dry gin
30 ml white crème de cacao (or brown for deeper cocoa)
30 ml double cream (heavy cream)
200 g ice cubes
0.25 g freshly grated nutmeg, for garnish

Instructions

Aim for a frothy, ultra‑cold sip with a satin texture.

1
Chill a coupe glass in the freezer for 5 minutes.
2
Add gin, crème de cacao, and double cream to a cocktail shaker.
3
Add 200 g ice, seal, and shake hard for about 15 seconds until the shaker is well frosted and the mixture is airy.
4
Fine‑strain into the chilled coupe for a smooth, velvety finish.
5
Grate about 0.25 g nutmeg over the top and serve immediately.

Chef's Tip

Pre‑chill the coupe and your cream. If the drink tastes too sweet, bump the gin to 40 ml and drop the crème de cacao to 20 ml for a drier profile.

Fun Fact

The Alexander is often overshadowed by its cousin, the Brandy Alexander, but the original recipe was gin‑based—born in New York’s pre‑Prohibition era.

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I'm a web developer with a passion for cooking, especially when it comes to pasta. Spaghetti to ravioli, I love it all. I'm also fascinated by the rich tastes of Peruvian cuisine. Follow along as I combine tech and cooking, creating easy-to-follow digital recipes that highlight the pleasure of delicious food.

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