Grampas Brandy Alexander Recipes

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:

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

Steps:

• Fill a shaker halfway with ice.
• Add in brandy, creme de cacao, and half-and-half.
• Shake vigorously 5-10 seconds.
• Strain into a chilled cocktail glass; sprinkle with nutmeg.

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:

• Scald milk (Watch it carefully as it will overflow quickly as it reaches boiling point).
• Pour into large (huge) mixing bowl.
• Add shortening (break it up into smaller pieces), sugar, and salt and wait for the shortening to melt.
• While it is still hot, add the water to cool it down some. Wait for the temperature to cool until it feels warm to the touch. (If it is too hot you will kill the yeast). Add yeast.
• Allow yeast to activate for 10-15 minutes.
• Begin adding flour. Stir it in until it gets too thick to stir and add more working it in by hand.
• Dump unto clean surface and continue adding flour. Knead for an additional 10 minutes. until dough feels more elastic.
• Wash bowl and grease it with more shortening. Allow to rise until at least double in size. Punch it down and allow to rise again.
• After it has risen a second time it may be formed into rolls, buns or loaves.

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.n