Coupe Alexander Recipes

Steps:

• Place a scoop of ice cream in each of four dishes.
• Sprinkle each with toasted coconut.
• Serve with hershey's chocolate syrup on the side, let each guest spoon on their own syrup.
• For the Coupe Alexander, anisette is substituted for the chocolate syrup, drizzle 1 teaspoon of liqueur over each serving.

Steps:

• Place washed raspberries in a bowl and cover with kirsch. Add sugar if raspberries are not sweet enough for your taste. Soak overnight.
• Toast coconut lightly under broiler.
• Line champagne or sherbet glasses with a half inch of vanilla ice cream.
• Drain soaked raspberries and fill glasses to within one inch of the top.
• Fill remainder of glass with orange sherbet. Sprinkle toasted coconut over top and garnish with a raspberry. Serve immediately.

Steps:

• Saute onion, garlic, and hot peppers in oil until the onion is trasparent, but not browned.
• Add tomato paste and chopped tomatoes.
• Simmer about 2 minutes; add broth, sugar, salt and vinegar.
• Simmer until the tomatoes are cooked, then puree in a blender.
• Re-heat and thicken lightly with flour mixed with 1-2 Tablespoons cold water.
• Cook, stirring, until sauce comes to a boil.
• Remove from heat.
• Top rellenos with sauce.

Steps:

• Combine liqueurs in shaker along with cream and ice.
• Shake and strain into a brandy snifter.
• Garnish with a sprinkle of nutmeg.

Steps:

• Fill a cocktail shaker halfway with ice cubes; add in gin, creme de cacao, and half-and-half.
• Shake vigorously for 5-10 seconds; strain into a chilled cocktail glass.
• Sprinkle with a little nutmeg.