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Vanilla bean, for garnish

Mela d'Alba (Apple Brandy Negroni) Recipe Jack Rose Recipe

Ingredients Ingredients
2 ounces (60ml) Laird's Bonded Apple 2 ounces Laird's Applejack
Brandy (see note above) 3/4 ounce grenadine, preferably
1 ounce (30ml) sweet vermouth homemade
1 ounce (30ml) Campari 3/4 ounces fresh squeezed juice from 1
Lemon twist, for garnish lemon
Fizzy Strawberry Pisco Punch Recipe 1 dash Peychaud's bitters
Ingredients Lemon twist
For the Strawberry-Thyme Syrup: Parma Ham Swizzle Sticks
1 cup (240ml) water Ingredients
1 cup (195g) sugar 250 g (9oz) strong white flour, plus extra to
1/2 cup quartered strawberries (about 5 to dust
6 small berries; 65g) x 7 g sachet fast-action dried yeast
7 sprigs fresh thyme 200 ml (7fl oz) milk
For the Punch Mix: 2tbsp olive oil, plus extra for oiling
4 ounces (120ml) Strawberry-Thyme Syrup 50 g (2oz) pitted black olives, halved
6 ounces (180ml) pisco (such as Barsol) Leaves from 2 rosemary sprigs, finely
6 ounces (180ml) Bonal chopped
6 ounces (180ml) fresh juice from 4 lemons 6 slices Parma ham, halved lengthways
To Serve: Fresh pesto to serve
1 (750ml) bottle dry sparkling wine, chilled Polenta and fig bites
Pisco-Grapefruit Brunch Pitcher Recipe
Ingredients Ingredients
For the Grapefruit Syrup:
Oil, to grease
Zest from one medium grapefruit (see
550 ml (18fl oz) vegetable stock
note) 125 g (4oz) instant polenta (dry)
1 cup freshly squeezed grapefruit juice
tsp dried rosemary
from 2 to 3 grapefruits (see note above) 75 g (3oz) Dolcelatte or goat's cheese
1 cup granulated sugar
3 ripe figs, each cut into 8 wedges
For the Bottled Cocktails:
Honey, to drizzle
3 sprigs fresh thyme

1/2 teaspoon kosher salt
Stilton and grape bites
3 ounces freshly squeezed lime juice from
3 limes
12 red or green grapes
9 ounces pisco, such as Encanto
75 g (3oz) stilton
4 1/2 ounces Grapefruit Syrup
Sticky pigs in blankets
6 sprigs fresh thyme for garnish
Better-Than-Cream-Soda Rhubarb Cocktail
18 bacon-wrapped cocktail sausages
1 tbsp marmalade
For the Rhubarb-Vanilla Syrup:
Broad Bean, Ricotta and Mint Bruschetta
1 cup sugar
1 cup sliced (1/2-inch) rhubarb
500 g (1lb 2oz) podded broad beans
1 cup water
Large handful of mint
1 Mexican vanilla bean, cut lengthwise and
3-4 tbsp extra virgin olive oil, plus extra for
seeds scraped (reserve pod)
For the Cocktail:
brushing and drizzling
1 red chilli, deseeded and finely chopped
1 1/2 ounces Pisco
Squeeze of lemon juice
3/4 ounce Rhubarb-Vanilla Syrup
12 small ciabatta bread or baguette slices
3 ounces Scottish ale, such as Ballast
garlic clove
Point Piper Down
250 g (9oz) ricotta
Parmesan shavings and rocket to serve
Crab-and-Avocado Toasts
Sunchoke Chips with Warm Blue-Cheese Dip Ingredients
Ingredients 2 tablespoons extra-virgin olive oil, plus
1 c. plain Greek yogurt more for brushing
4 tbsp. crumbled blue cheese 8 slices packaged thin white bread
1 tsp. Freshly ground pepper 2 Hass avocados
1 tbsp. salt Salt and cayenne pepper
1 tsp. finely chopped fresh rosemary 4 ounces lump crabmeat, picked over
2 lb. sunchokes 1 tablespoon chopped fresh mint
vegetable oil 2 teaspoons fresh lime juice
2 tbsp. Chopped chives Smoked Shrimp
1 dash Pepper Ingredients
Oyster Tartare Sauce with Potato Chips 2 teaspoons sugar
Ingredients 2 teaspoons caraway seeds
medium carrot 1 teaspoon salt
1 medium red or white turnip 3/4 pound large shrimp, shelled and
salt deveined
Freshly ground pepper 5 fresh red chile peppers (optional)
2 tbsp. chopped parsley Light Tea-Smoking Mixture
5 freshly shucked oysters Spicy Remoulad Sauce or sweet-and-hot
2 tbsp. oyster liquor mustard
2 tsp. rice vinegar Potato Crisps with Chive-Sour Cream Dip
c. grapeseed oil Ingredients
potato chips 2 tablespoons snipped chives
Baked Sweet Potato Chips Freshly ground pepper
Ingredients Kosher salt
1 small sweet potato 2 tablespoons freshly grated Parmigiano-
3 tbsp. extra-virgin olive oil Reggiano cheese
kosher salt 1/2 cup low-fat sour cream
Freshly ground pepper 3 cups canola oil
White-Bean Dip with Toasted Pita Chips Thick peelings from 3 pounds of Yukon
Ingredients Gold or russet potatoes (roughly 1-by-3-
1 can cannellini beans inch strips)
3 tbsp. olive oil Tuna-Red Pepper Mousse Toasts
3 tbsp. freshly squeezed lemon juice Ingredients
Coarse salt 5 tablespoons unsalted butter, at room
ground pepper temperature
Roasted Brussels Sprouts Chips One 7-ounce jar olive oil-packed tuna,
Ingredients drained and flaked
10 Brussels sprouts 1 small roasted red pepper, coarsely
1 tbsp. olive oil (or Misto olive oil sprayer) chopped (1/2 cup)
tsp. kosher salt Salt and freshly ground black pepper
Squash Blossoms with Pimento Ricotta 2 tablespoons pine nuts
Ingredients 24 thin baguette toasts
24 squash blossoms
1/2 teaspoon crushed red pepper
15 ounces fresh ricotta (1 1/2 cups)
Kosher salt
2/3 cup well-chopped drained pimentos
(from one 8-ounce jar)
3 ounces cream cheese