The Gin Alexander is a timeless dessert cocktail that combines London Dry Gin with the sweetness of white cacao cream and the velvety texture of cream. Originally created as a variation of the Brandy Alexander, it impresses with its balanced creaminess and the warm spice of nutmeg. Perfect for gin enthusiasts looking to try something different than a dry Martini – but prepared with the same precision.
Here’s what you need for the Gin Alexander
3 cl London Dry Gin
3 cl white cacao cream (crème de cacao blanc)
3 cl cream (minimum 30 % fat)
freshly grated nutmeg for garnishing
Key points
The cream must be ice-cold; otherwise, it will curdle in the shaker. Take it directly from the fridge and briefly shake it in a separate container beforehand to homogenize it. Grate the nutmeg only at the end – freshly grated, it releases its aroma much more intensely than pre-ground powder. For an extra-creamy texture, you can lightly whip the cream before shaking, but not too stiff, otherwise it won’t blend properly.
Variations
- Chocolate Gin Alexander — Replace the white cacao cream with dark cacao cream (crème de cacao brun) for a deeper chocolate note. The drink becomes more bitter and complex, but pairs well with dark chocolate desserts.
- Nutty Gin Alexander — Add 0.5 cl hazelnut liqueur (e.g. Frangelico) and reduce the cacao cream to 2.5 cl. The nutty component harmonizes perfectly with the nutmeg and lends the drink a roasted depth.
- Vegan Gin Alexander — Replace the cream with a plant-based alternative like coconut or oat cream. Important: The vegan cream should contain at least 20 % fat, otherwise the drink will become too thin. Optionally, add 0.5 cl simple syrup to balance the sweetness.
Frequently asked questions
Can I replace the cream with milk?
No. Milk doesn’t have enough fat to achieve the creamy texture. If you prefer something lighter, use cream with 20 % fat, but not less. Alternatively, you can dilute the cream with a little whole milk – but then the drink will be less velvety.
Why does the cream sometimes curdle in the shaker?
This happens if the cream is too warm or shaken for too long. Chill it well beforehand and shake for no longer than 20 seconds. If it still curdles, strain the drink very carefully.
Can I make the Gin Alexander with a different gin?
Yes, but London Dry Gin is ideal because it has a clear juniper note that pairs well with the cacao cream. Fruity or floral gins can overpower the flavor. Try it with a classic dry gin – the aromas should complement each other, not compete.
How long does the drink keep if I prepare it in advance?
Not at all. The Gin Alexander is served immediately, otherwise the cream separates and the drink loses its creamy consistency. If you need to prepare multiple drinks, shake them individually and serve them straight away.
