Alexander
ClassicGin, chocolate, and cream. The one that started it all.
Silky and gently botanical. Juniper peeking through chocolatey crème de cacao and velvety cream, dusted with nutmeg — a dessert with a whisper of the bar behind it.
Ingredients
- 1 oz Gin
- 1 oz White Crème de Cacao
- 1 oz Heavy Cream
- Grated nutmeg · optional garnish
Method
- 1
Add the gin, white crème de cacao, and cream to a shaker with ice.
- 2
Shake hard until well-chilled and frothy.
- 3
Double-strain into a chilled coupe.
- 4
Garnish with freshly grated nutmeg.
The Story
The original Alexander, printed in Hugo Ensslin's 1916 Recipes for Mixed Drinks and often traced to a New York bartender named Troy Alexander. It was built on gin — soft chocolate and cream wrapped around a botanical spine. Within a decade the cognac version eclipsed it and became the famous Brandy Alexander, but this is the one that came first.
Recipe card
The whole recipe in one shareable image.
