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Holy Smokes
Ingredients:
Half an Evita Fig
Pinch of Thyme
40ml Musgrave Copper Black Honey
20ml Pale Dry Sherry
10ml Chambord Liqueur
2 dashes of saline solution (2-part coarse salt to 1 part boiling water. Blend in a blender till all salt has dissolved)
Method: In a rock tumbler glass, add one large clear block of ice, then muddle (or gently mash) half of the fig and combine with a pinch of thyme in a shaker. Then add all the ingredients except for the Stoney Extra Kwetsa Ginger Beer. Add lots of ice and roll the shaker back and forth four times. Pour into your rock tumbler and top with the Stoney Extra Kwetsa and garnish (half fig and thyme bundle).
Coral Copper
Ingredients
40ml Musgrave Copper Vanilla
10ml Cointreau
25ml Plum and cardamom puree (to prepare you will need 1.5kg chopped red plums, 150g brown sugar, 2 bar spoon citric acid, cook on stove for 10 minutes till sugar dissolves, add to blender with 1 teaspoon green cardamom pods, blend on high till puréed, strain and store in a squeeze bottle)
Chocolate and lemon foam (to make combine 500ml Bols White Cacao liqueur, 300ml fresh lemon juice, 200ml cellulose and xanthan mix, pour into an ISI whip or cream dispenser, chill and bomb twice with nitrogen gas cartridge)
Garnish – edible flower and edible gold dust
Method: Add first 3 ingredients into a shaker which is filled with ice, shake hard and double strain into an empty shaker. Fill the bottom of a chilled coupe glass with foam and pour in the cocktail through the foam. Don’t add ice. Garnish and then serve.
