Alexander
Alexander is made with gin, white crème de cacao, cream and egg white in a dessert cocktail, chilled for serving.
Built to the standard modern spec; not yet tested in our kitchen. How we test.
The recipe.
Scaling adjusts quantities only. Prepare shaken drinks in individual portions.
Let’s make a good drink.
Chill a coupe and prepare the garnish before mixing.
Add all measured ingredients to a shaker.
Seal and shake without ice to blend the egg, then add ice and shake again until the tin feels thoroughly cold.
Fine strain into the prepared coupe.
Grate a little nutmeg over the surface just before serving.
A thoughtful finish
- This selected version contains egg white as well as cream; both affect its texture.
- Use the pasteurized egg product specified for this build, and measure it before adding it to the tin.
- Chill the serving glass as well as the mixture so the first sip stays cold.
Common mistakes
- A Brandy Alexander swaps the base spirit and should not be presented as the same gin recipe.
- Insufficient shaking leaves the egg poorly incorporated and the texture uneven.
- A warm serving glass quickly undoes the chilling achieved during mixing.
A few good questions.
What is in a Alexander?
Alexander is made with gin, white crème de cacao, cream and egg white in a dessert cocktail.
Can I scale a Alexander for more servings?
Multiply every measured ingredient by the same serving count. Prepare the measured still ingredients ahead if useful, but chill, shake or stir each serving as directed; add any carbonated finish at service.
Can I leave out the egg?
Leaving out the egg changes the texture; the selected recipe includes it. An egg-free version should be labeled as an adaptation rather than presented as the same build.
What glass should I use for a Alexander?
Use the assigned coupe for this directory serving. Where that differs from the source’s presentation, the version note labels the serving adaptation.
Variations
- Dairy-free experiment — Editorial adaptation: try an unsweetened dairy alternative in the same measured dairy slot; texture and separation may differ, and the result is not the cited original.
- Over a large ice cube — Editorial serving variation: serve the same measured mixture over a large fresh cube in a rocks glass; continued ice melt will change its dilution over time.
Where it comes from
Alexander is made with gin, white crème de cacao, cream and egg white in a dessert cocktail, chilled for serving.
Sources
- Difford’s Guide — Alexander Cocktail Recipe (reference) link
Strength. About 1.4 US standard drinks at an estimated 20.2% ABV, estimated from the ingredients and technique, not measured. What that means.
A little character in every sip.
A keeper?
Save this drink for your next cocktail hour.
Saved in this browser.The next great drink
might already be on your shelf.
Choose your bottles and mixers. Discover what you can make.