A creamy classic that is deceptively light!

This is the original Alexander cocktail, as reflected by its alternative name "The Alexander No. 1", which has been sadly superseded by its brandy-based equivalent. 

A decadent drink, it was described by Stanley Clisby Arthur "Smooth as cream, delicate as dew, and easily prepared" in his 1937 classic Famous New Orleans Drinks and How To Mix 'Em. Arthur's recipe uses egg white, but we've dropped that in favour of a simpler, yet equally delicious cocktail. 

The final result is a wonderful combination of subtle gin botanicals, light chocolaty notes and opulent cream. 

Don't forget to comment below or tag us on @ginloot with your results.

45ml       Gin
20ml       White Creme de Cacao
20ml       Cream

Garnish     Grated Nutmeg

Ice             Cubes (for shaking)

Glass         Cocktail glass


Equipment Checklist

Hawthorne Strainer    Shaker
Fine Strainer               Jigger


Recommended Gins

Bellarine Trooper & The Roo Gin


1. Add all your ingredients to the shaker.

2. Fill shaker to the brim with cubes of ice.

3. Shake hard for 30 seconds.

4. Fine strain into an ice-cold cocktail glass.


Bartender’s Top Tips

Remember to chill your glass in the freezer for 5 minutes before you fill it, to keep your drink colder and fresher for longer.

Fine straining through a mesh strainer (like a tea strainer), removes all the small chips of ice to create a silky smooth texture.

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