Coupe Alexander Recipes

COUPE ALEXANDER

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.

CHASEN'S COUPE SNOWBALL DESSERT

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.

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.