Brandy Alexander Frappe Recipes

Steps:

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

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.

Steps:

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

Steps:

• Combine all ingredients in a cocktail shaker and shake vigorously. Strain into a cocktail glass.

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.

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.

Steps:

• In blender, combine brandy, creme de cacao, and chocolate syrup. Blend at medium speed until well-mixed. Add the softened ice cream in large chunks. Blend at high speed until smooth. Serve immediately.

Steps:

• Preheat oven to 350 degrees. Combine the crumbs with butter. Form in a 9-inch pan and bake for 10 minutes. Cool.
• Pour 1/2 cup cold water in a saucepan and sprinkle gelatin over it. Add 1/3 cup sugar, salt and egg yolks. Stir to blend. Place over low heat and stir until the gelatin dissolves and the mixture thickens. Do not boil. Remove from heat.
• Stir the Cognac and creme de cacao into the mixture. Then chill until the mixture starts to mound slightly when nudged with a spoon.
• Beat the egg whites until stiff, then add the remaining 1/3 cup sugar and beat until peaks are firm. Fold the meringue into the thickened mixture.
• Whip the cream, then fold into the mixture. Add food coloring if desired. Turn the mixture into the crust. Add garnish, if desired. Chill several hours or overnight.

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.

Steps:

• Combine creme de cacao, brandy, and heavy cream in a cocktail shaker. Add ice, cover and shake until chilled. Strain into a chilled cocktail glass.