Brandy Alexander served in cocktail glasses

Brandy Alexander

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(0 ratings)

Prep: 5 mins

Easy

Serves 2

Sprinkle spiced sugar on this creamy cocktail for a Christmassy after-dinner treat. We have three fruity twists as well 

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: Per serving

  • kcal308
  • fat14g
  • saturates9g
  • carbs9g
  • sugars9g
  • fibre1g
  • protein1g
  • salt0.02g

Ingredients

  • 80ml brandy
    Brandy

    Brandy

    bran-dee

    Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…

  • 50ml crème de cacao
  • 50ml double cream
  • ice

To garnish

  • 1 tsp golden caster sugar
  • 1 tsp ground nutmeg
    Nutmeg

    Nutmeg

    nut-meg

    One of the most useful of spices for both sweet and savoury

  • 1 tsp ground cinnamon
    Cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

Method

  1. To make the garnish, mix the sugar, nutmeg and cinnamon together and set aside.

  2. 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.

  3. Garnish with a sprinkle of the spiced sugar, then serve.
     

    THREE TWISTS

    Serve 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 alexander
    Drop 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 alexander
    Blitz 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 alexander
    Tip 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.
     

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