Alexander Cocktail No. 1

Pro tips

• Chill your coupe or cocktail glass in the freezer for 2 minutes before serving to keep the drink cold longer and prevent the cream from separating.
• Shake hard and fast for 10–12 seconds with fresh ice to fully emulsify the cream and create a silky, frothy texture.
• Pour the cocktail immediately after shaking; separation begins within seconds as the cream settles.
• Use fresh, high-quality cream—older cream or low-fat varieties will not emulsify smoothly and may curdle.

Substitutions

• Old Mr. Boston Dry Gin → Tanqueray or Bols Genever (same dry profile)
• Sweet Cream → Heavy cream or half-and-half (adjust richness to preference)
• Old Mr. Boston Crème de Cacao → Luxardo Maraschino (slightly less sweet, more herbal)

Equipment

cocktail shaker · strainer · coupe or cocktail glass

What type of gin should I use for an Alexander Cocktail?

Use a dry gin like Old Mr. Boston Dry Gin or London Dry style. Avoid aged or heavily botanicaled gins that may overpower the crème de cacao and cream.

Can I make an Alexander Cocktail ahead of time?

No—mix fresh to order. The cream will separate and curdle if stored, and the drink is best served immediately after shaking.

What can I substitute for sweet cream?

Use heavy cream, half-and-half, or coconut cream. Heavy cream will be richer; half-and-half lighter. Avoid milk, which won't provide the same texture.

Should the Alexander be shaken or stirred?

Shake vigorously with ice for 10–12 seconds to chill and emulsify the cream. Straining into a chilled coupe glass keeps it smooth and silky.

What is the difference between Alexander Cocktail No. 1 and No. 2?

Alexander No. 1 uses dry gin and crème de cacao. Alexander No. 2 typically substitutes brandy or cognac for the gin, creating a warmer, richer flavor.