Alexander Cocktail No. 1

Pro tips

• Shake hard for 15 seconds with fresh ice to properly emulsify the cream and create a silky texture.
• Chill your coupe or cocktail glass beforehand to keep the drink cold after shaking.
• Measure ingredients precisely in equal parts (1:1:1 ratio) for proper balance—too much cream masks the gin, too little dries it out.
• Strain through a fine strainer to catch any small ice shards and ensure a smooth pour.

Substitutions

• Old Mr. Boston Dry Gin → any London Dry style gin (Tanqueray, Beefeater, Gordon's)
• Sweet Cream → half-and-half (lighter body, still creamy)
• Old Mr. Boston White Crème de Cacao → Bols or Luxardo white crème de cacao (similar profile)

Equipment

cocktail shaker · jigger or measuring spoon · coupe or cocktail glass · bar strainer

Can I use dark crème de cacao instead of white?

Yes, dark crème de cacao will work but will darken the drink and add deeper chocolate notes. White crème de cacao keeps the cocktail pale and delivers cleaner vanilla-chocolate flavor.

What type of cream should I use?

Heavy cream or half-and-half both work well. Heavy cream creates a richer mouthfeel; half-and-half is lighter. Fresh cream yields the best texture.

Should this cocktail be shaken or stirred?

Shake vigorously with ice. The cream requires thorough mixing and aeration to achieve proper emulsion and a silky consistency.

What gin works best for this drink?

A dry London Dry style gin is traditional. Choose one with restrained botanicals so the crème de cacao and cream remain the focus.