Strawberry Alexandra

Pro tips

• Use partially thawed strawberries with their syrup—the ice crystals prevent the drink from becoming too thin while the syrup adds flavor depth.
• Pour the liqueurs first, then add the ice cream last and blend briefly to avoid over-mixing, which breaks down the ice cream's texture.
• Chill your serving glass beforehand; the cocktail melts quickly, so serving immediately matters.
• Add chocolate curls just before serving—they soften from the cold drink and create elegant visual contrast.

Substitutions

• White crème de cacao → dark crème de cacao (richer chocolate flavor, slightly less sweetness)
• Brandy → cognac or bourbon (cognac adds refinement, bourbon adds warmth)
• Frozen strawberries in syrup → fresh strawberries + 1 tbsp simple syrup (less syrupy but fresher fruit taste)

Equipment

blender · cocktail glass or coupe glass

Can I make Strawberry Alexandra without alcohol?

Yes. Replace the white crème de cacao and brandy with 2 oz of strawberry syrup or strawberry juice concentrate for a non-alcoholic version.

What type of brandy works best for this cocktail?

Use a standard brandy or cognac. Avoid overproof varieties; a standard 80-proof brandy balances the sweetness without overpowering the fruit.

How thick should the strawberries be when I add them?

Partially thawed frozen strawberries work best—they should still have ice crystals but be soft enough to blend smoothly into the drink.

Can I prepare this ahead of time?

No; this cocktail is best served immediately after blending to maintain texture and prevent separation.

Should I blend all ingredients together?

Yes, blend the crème de cacao, brandy, partially thawed strawberries, and ice cream until smooth, then top with whipped cream and chocolate curls.