Brandy Alexander Slice Food

BRANDY ALEXANDER MILKSHAKES

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.

BRANDY ALEXANDER SLICE

Steps:

• Lightly grease a shallow 12x8 inch baking pan. Line the pan with parchment paper.
• Place butter and chocolate in a small heatproof bowl. Place the bowl over a pan of simmering water. Stir until chocolate is melted and mixure is smooth. Remove from the heat.
• Place chocolate cookie crumbs in a small bowl. Using a flat-blade knife, mix the melted chocolate mixture into the cookie crumbs.
• Press the mixture into the bottom of the baking pan. Set aside.
• In a small mixing bowl, beat the cheese, cream, and sugar on medium speed for 3 minutes, or until mixture is light and creamy. Add the chocolate, brandy and liqueur and beat until combined.
• Spread the cheese mixture over the cookie crumb base. Sprinkle with nutmeg.
• Refrigerate several hours or overnight.
• Cut into 12 bars before serving.
• Place the chocolate melts in a small heatproof bowl. Place the bowl over a pan of simmering water until the chocolate is melted.
• Place the chocolate in a piping bag (for icing) and pipe a design on the top of each serving.

BRANDY ALEXANDER

Steps:

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

BRANDY ALEXANDER

Steps:

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

BRANDY ALEXANDER

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.

BRANDY ALEXANDER

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.