Russell Hobbs 18663-56 Mode D'emploi page 13

Method:-

Stir the coffee, Grand Marnier and cream together until thoroughly blended.

Put some crushed ice into a small cocktail glass and pour the cocktail over the ice.

Sprinkle with some grated orange zest and garnish with a twist of orange peel.

Serve with a short straw.
CAFÉ RUMBA
Ingredients:-
170ml freshly made and chilled coffee, sweetened to taste
1 scoop Vanilla or Coffee ice-cream
2 tbsp. Jamaican Rum
Ground Cinnamon, grated nutmeg or chocolate
Method:-

Pour coffee, ice-cream and Rum into a Russell Hobbs Electric Blender and blend until
completely smooth.

Serve in a tall glass, sprinkled with Cinnamon, nutmeg or chocolate.
CAFÉ ALEXANDER
Ingredients:-
30ml freshly made coffee, well chilled and sweetened to taste
2 tbsp. dark Cream de Cacao
2 tbsp. brandy
30g double cream, chilled
Ground Cinnamon, grated nutmeg or chocolate
Crushed ice
Method:-

Put some crushed ice into a cocktail shaker.

Add coffee, Crème de Cacao, brandy and cream. Shake well until frothy and strain into a
cocktail glass.
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