Tonight's Cocktail

Larry Trask / Tuesday, Jan. 29, 2013 @ 8:14 a.m. / Cocktail

 

zombie

 

Tonight during The Cocktail Hour (6-7pm, Tuesday evenings), we'll be enjoying the Zombie. A delightful rum-based cocktail that's as easy on the eye as it is on the tongue. It's a little more involved than, say, a gin and tonic, but for special occasions, it's very worth it. Serving suggestion: for the first time you invite that special someone over for dinner, start the evening off with a cocktail and some fancy appetizers, such as baked mozzarello wrapped in prosciutto.  Recipes below:

Zombie

1 oz white rum

2 oz dark rum
0.8 oz cherry brandy
0.8 oz apricot brandy
3.5 oz pineapple juice
1 oz lime juice
1.5 oz squeezed papaya juice
1 tps orgeat syrup

Mix everything together and serve in tall glasses. You can also garnish the glass with a piece of leftover fruit.

Appetizer

8 slices prosciutto (thin)
8 basil leaves (large)
3/4 cup basil leaves (extra)
2 garlic cloves (sliced)
4 (150 g) fresh mozzarella balls (buffalo)
1/2 cup olive oil
salt and pepper (to taste)
Directions:

Preheat oven to 180C/160C fan forced.

For each mozzarella, lay 2 slices of prosciutto on a flat surface side by side slightly overlapping and top with a basil leaf and a few slices of garlic (reserve a few slices to make dressing) and then top with mozzarella, wrap prosciutto to enclose and secure with a toothpick.

Season with pepper and place on a baking tray and bake for 3 to 4 minutes or until mozzarella soften slightly and remove from oven and cool slightly and then remove toothpicks.

Meanwhile, blend extra basil and reserved garlic in a food processor until finely chopped with a motor running, gradually add oil and process until smooth and season with salt.

Spoon basil sauce onto serving plates and top with mozzarella parcels.

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