Cocktails & Nibbles with Beau
Bon appétit!
- 2 big sprigs of rosemary
- 600g natural almonds
- 10g cumin
- 4g chilli
- 6g brown Sugar
- 20g salt
- 0.5g citric acid
- 30g olive oil
Method:
- Roast the almonds and sprigs of rosemary at 180 degrees together, until the almonds are golden blonde on the inside.
- Cut a couple open to check, this should be around 20-25 mins. Allow to cool.
- Meanwhile, toast off the cumin and chili in a skillet until fragrant. Allow to cool.
- Strip the roasted rosemary off the stalk, and grind in a mortar and pestle until fine, add the spices and grind again until all fine.
- Then add the salt, citric acid, and brown sugar and grind until all incorporated.
- Toss the almonds with the olive oil so that they are evenly coated, then add the spice mix and toss until evenly coated.
- Demolish!
Passion of the Fruit Cocktail
Ingredients:
- 45mL Mount Gay rum
- 30mL lemon juice
- 7mL sugar syrup
- 2-3 dashes angostura bitters
- 1 teaspoon passionfruit pulp
Method:
- Throw everything in a cocktail shaker (or just a jar with a lid if you don’t have a shaker)
- Stir to combine the pulp
- Shake well with some ice
- Strain into a rocks glass, add some fresh ice cubes and enjoy!

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