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A creamy, hazelnut Praline Alexander sprinkled with biscoff is the ultimate indulgent cocktail!
Nov 4, 2023
Put down the Baileys: we’ve found your new drink for the winter season! This beautiful little number is a twist on a classic Gin Alexander cocktail (the forefather to the now more popular Brandy Alexander) featuring equal parts gin, creme de cacao and cream.
We’ve swapped out the white chocolate for hazelnut liqueur here in honour of our favourites Ferrero Rocher (what party would be complete without those glimmering balls of gold?) although our master mixologist Maria recommends trying it with Walnut liqueur if you’re feeling on the adventurous side!
A light dusting of cacao replaces the classic nutmeg and compensate for the missing crème de cacao liqueur, but we would HIGHLY recommend sprinkling a little crushed up biscoff biscuit on there too if you have it to hand. Trust us. Christmas gin cocktails don’t get any better than this delight!
Praline Alexander
35ml gin
25ml Frangelico or walnut liqueur (available online)
25ml single cream
Cocoa powder, to garnish
Biscoff biscuit, to garnish
Add all the ingredients in a shaker with ice and shake well. Strain into a Martini or Coupette glass and garnish with a dusting of cocoa powder and a sprinkle of crushed up biscoff biscuit.
