Brandy Alexander I Recipes

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.

Steps:

• Shake brandy, crème de cacao and cream with ice.
• Strain into a coupe.
• Grate a little nutmeg on top.

Steps:

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

Steps:

• Blend 1 ounce each of brandy and dark crème de cacao with a few scoops of vanilla ice cream, then top with whipped cream and nutmeg.

Steps:

• In the container of a blender, combine the brandy, creme de cacao, milk and ice cream. Process until smooth. Serve in glasses topped with whipped cream and a dash of cinnamon.

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:

• In a pint-size glass, combine brandy, Cacao, heavy cream, and ice cubes. Top with a cocktail shaker, and shake until chilled. Strain mixture into a martini or stemmed cocktail glass. Grate nutmeg over top of drink.

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 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.