Brandy Alexander Frappe Recipes

BRANDY ALEXANDER

Steps:

• Add cognac, dark creme de cacao and cream into a shaker with ice and shake until well-chilled.
• Strain into a chilled cocktail glass or a coupe glass.
• Garnish with freshly grated nutmeg.

BRANDY ALEXANDER FRAPPE

Steps:

• Put all ingredients in blender.
• Process until smooth.

BRANDY ALEXANDER

Steps:

• Combine ingredients in a cocktail shaker with ice and shake vigorously. Strain into a chilled martini glass over ice. Garnish as desired.

COFFEE BRANDY FRAPPE

Steps:

• Combine 1 egg white, 2 ounces strong brewed coffee, 1 1/2 ounces brandy, 1/2 ounce creme de cacao and a pinch of cinnamon in a cocktail shaker; shake 30 seconds. Add ice and shake 30 more seconds. Strain into a glass and dust with more cinnamon.

BRANDY ALEXANDER

Steps:

• Place all ingredients in the jar of a blender. Blend on slow speed until frothy and well combined. Pour into a rocks glass and serve immediately.

BRANDY ALEXANDER

Steps:

• To make the garnish, mix the sugar, nutmeg and cinnamon together and set aside.
• Pour the brandy, crème de cacao and double cream into a cocktail shaker (or see tip, below), then add a generous handful of ice. Shake until the outside of the shaker is very cold, then strain into two small coupe or cocktail glasses.
• Garnish with a sprinkle of the spiced sugar, then serve.THREE TWISTSServe these cocktails at your next dinner party. They're so delectable, they double as dessert - serve with a teaspoon to enjoy all the toppings.Trifle alexanderDrop 1 black cherry in syrup into the bottom of two small cocktail glasses along with a dash of the syrup. Tip 80ml brandy, 50ml sweet sherry, 50ml double cream, 1 tsp sugar syrup and ¼ tsp vanilla bean paste into a blender with a small handful of ice. Blitz until smooth and very cold, then pour into the prepared glasses. Top with whipped cream and sprinkles, then serve with savoiardi biscuits or sponge fingers for dipping. Serves 2.Strawberry alexanderBlitz 80ml gin, 50g frozen strawberries, 50ml double cream, 25ml triple sec and 25ml water in a blender until very smooth. Pour into two tumblers and garnish each with a mini meringue, mint leaves and a pinch of freeze-dried strawberries. Serves 2.Passion fruit & coconut alexanderTip 80ml cachaça, 50ml coconut rum, 50ml double cream and the flesh of 1 passion fruit into a cocktail shaker with a handful of ice. Shake until the outside of the shaker is cold, then double strain the cocktail into two martini glasses. Cut 1 passion fruit in half and drizzle the halves with a couple of drops of coconut rum. Float one half, cut-side up, on top of each cocktail. Serves 2.

BRANDY ALEXANDER PIE

Steps:

• Sprinkle gelatin over cold water in small saucepan; let stand 1 minute.
• Cook over low heat 2 minutes or until gelatin is completely dissolved.
• Remove from heat; let stand 5 minutes.
• Whip cream until slightly thickened.
• Gradually add cooled gelatin mixture, sugar, brandy and creme de cacao, mixing until well blended.
• Refrigerate 2 hours or until set.
• Garnish with additional whipped cream and shaved or grated chocolate.

HOLIDAY BRANDY ALEXANDER

Steps:

• Pour the brandy, creme de cacao and eggnog into a cocktail shaker half-filled with ice cubes.
• Shake well, and strain into a cocktail glass.
• Garnish with grated nutmeg, and serve.

BRANDY ALEXANDER

Steps:

• Shake with ice.
• Strain into a cocktail glass and dust with fresh grated nutmeg.

BRANDY ALEXANDER (DESSERT)

Steps:

• To make crust combine all ingredients.
• Press mixture over bottom of a 9” spring form pan.
• Bake 5 minutes 325-350 degree oven.
• To make filling sprinkle gelatin over water in saucepan.
• Add 1/3-cup sugar salt and egg yolks.
• Stir until well blended.
• Place over low heat, stirring constantly until gelatin dissolves and mixture thickens slightly- about 5 min.
• Remove from heat, stir in Brandy& Crème de Cacao.
• Chill stirring occasionally until mixture mounds slightly when dropped from spoon.
• (I put this in the freezer and check it constantly-- usually about 5 to 10 minutes).
• Beat egg whites until stiff but not dry.
• Gradually add remaining sugar (1/3 cup) beat until stiff.
• Fold in gelatin mixture.
• Fold in Whipped cream.
• Pour onto crumb crust.
• Chill until firm.
• Garnish with Chocolate Chips, Chocolate Sprinkles or any other decorations.

BRANDY ALEXANDER

Steps:

• Combine brandy, crème de cacao, and heavy cream in a shaker with ice and shake vigorously.
• Strain into a 6-ounce cocktail glass and grate nutmeg over top, to taste.