Cocktails & Nibbles with Beau

• 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:

1. Roast the almonds and sprigs of rosemary at 180 degrees together, until the almonds are golden blonde on the inside.
2. Cut a couple open to check, this should be around 20-25 mins. Allow to cool.
3. Meanwhile, toast off the cumin and chili in a skillet until fragrant. Allow to cool.
4. 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.
5. Then add the salt, citric acid, and brown sugar and grind until all incorporated.
6. Toss the almonds with the olive oil so that they are evenly coated, then add the spice mix and toss until evenly coated.
7. 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:

1. Throw everything in a cocktail shaker (or just a jar with a lid if you don’t have a shaker)
2. Stir to combine the pulp
3. Shake well with some ice
4. Strain into a rocks glass, add some fresh ice cubes and enjoy!