Brandy Alexander Frost Recipes

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:

• 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:

• 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.

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.

Steps:

• Combine sweetened condensed milk, whipped cream, crème de cacao and brandy.
• Pour into prepared crust.
• Freeze 4 to 6 hours until firm.
• This is attractive served with whipped cream and grated chocolate or chocolate curls.
• Time includes freeze time.

Steps:

• In blender or small mixer, blend first three ingredients until smooth.
• Divide between two stemmed glasses or dessert dishes.
• Top with whipped cream, shaved chocolate and cherries.
• Serve with straw and/ot spoons.