Alexander
Gin, white crème de cacao and cream in equal parts — a silky classic from before Alexandra got brandy and became the famous sister.
Ingredients
- London Dry gin30 ml
- White crème de cacao30 ml
- Cream, double cream30 ml
- Nutmeg, freshly grated, for garnish (optional)1 grating
Method
- Put a coupe glass in the freezer, or fill it with ice water while you make the drink.
- Add the gin, white crème de cacao and cream to a shaker.
- Fill the shaker with ice and shake hard for 10–15 seconds, so the cream emulsifies and the drink becomes ice-cold.
- Double-strain into the chilled glass for an utterly silky texture.
- Grate fresh nutmeg over the surface and serve at once.
About this drink
Alexander is the original from the 1910s, made with gin long before the brandy version took the name and the limelight. Equal parts gin, white crème de cacao and cream may sound heavy, but shaken ice-cold it is surprisingly elegant: chocolate at the front, juniper in the background, and nutmeg as the fragrant final note.
