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.

blog comments powered by Disqus

Thanks to Precision Intermedia for their great work on this site.