• Gin
  45 ml (1.5 oz)

  A classic London Dry gin works best.
• Crème de cacao (white)
  30 ml (1 oz)

  White crème de cacao keeps the drink pale and elegant.
• Heavy cream
  30 ml (1 oz)

  For the creamiest texture.
• Ice
  30 ml (1 oz)

  For shaking (use a full scoop; not measured into the drink).

• Cocktail shaker
• Hawthorne strainer
• Jigger
• Fine mesh strainer (optional)
• Chilled coupe or cocktail glass

1. 1

   Chill your cocktail glass by placing it in the freezer or filling it with ice and water.

2. 2

   Add gin, white crème de cacao, and heavy cream to a cocktail shaker.

3. 3

   Fill the shaker with ice and shake vigorously for about 15 seconds, until well-chilled and frothy.

4. 4

   Discard the ice from your glass if you used it to chill, then fine strain the mixture into the chilled coupe or cocktail glass to ensure a silky texture.

5. 5

   Garnish with freshly grated nutmeg on top.

• It’s a rich and creamy treat, perfect for dessert lovers.
• The blend of gin and chocolate liqueur creates a unique flavor profile.
• Easy to make with just three main ingredients.
• Feels both classic and comforting, evoking Prohibition-era charm.
• Beautifully garnished with nutmeg for a fragrant finish.

The Alexander cocktail first appeared in the early 20th century, likely around the 1910s. It’s often credited to New York bartender Troy Alexander, who created it to celebrate a successful advertising campaign for a laundress named Phoebe Snow. Originally made with gin, the Alexander later inspired the more famous Brandy Alexander variation. Its creamy, indulgent character quickly made it a staple at fashionable bars, particularly as a nightcap or dessert drink.