Post Number: 8
|Posted on Thursday, October 21, 2010 - 01:45 am: ||
Most cocktails are dry and usually served before a meal, sometimes with savouries.
So to balance the ledger I have developed a few dessert cocktails. They may not be original but they are new to me.
Quantities shown should make two modest cocktails. It doesn’t matter what measures you use as long as the proportions are the same.
The Bounty Barcardi
Take two jiggers of white Bacardi rum, one of crème de cacao, one of coconut cream. Shake with ice. Garnish with slice of lime and a beach umbrella.
The Delicioso, aka the Choc Zinger
Three jiggers of Stones Green Ginger Wine, one of white rum, one of crème de cacao and one of fresh cream. Shake with ice.
The Rum ‘n Raisin
Three jiggers of liqueur muscat, two of dark rum, one of crème de cacao, a few drops of vanilla essence. Shake with ice. Dust with cocoa powder or shavings of 70% dark chocolate.
A Margarita with a twist: two jiggers of Tequila, one of Curaçao, one of fresh lime juice, the pulp of one passionfruit, shake with ice. Wet rims of cocktail glasses with a little lime peel and dip into salt. Strain booze into glasses, or leave pips in – for extra crunch. Garnish with a twist of lime.