CAMPFIRE SMORE’S BAMBOOZLED SHAKE – Holsteins Shakes & Buns
Goslings dark rum
Put 3 scoops of gelato in blender, add 3 tablespoons of graham crumble, 3 marshmallow pieces and ½ ounce of rum. Blend till nice and smooth. Drizzle chocolate sauce in tall milkshake glass, pour shake and top off with whipped cream, graham crumble and 2 marshmallows that have been roasted.
250 g. hot water
50 g. gelatine powder
600 g. granulated sugar
250 g. water
400 g. glucose
12 ozs. Powder sugar
4 ozs. Corn starch
Place gelatine powder in small kitchen aid mixing bowl, add boiling hot water. Attach bowl and whisk attachment to mixer, mix on medium speed.
Combine sugar, water and glucose in medium sauce pot, mix till dissolved and clean sides with clean pastry brush dipped in water. Cook mixture to 118c. add mix slowly to gelatine mixture, whipp until fluffy and cool. Pour out mixture onto a ½ pan that has been sprayed with pan coating and dusting powder. Spread out evenly and dust the top with dusting powder.
1 lb. 4 ozs. graham cookie crumbs
6 ozs. butter
brown the butter then add to graham cookie crumbs, mix until incorporated.
PB&J Martini – Lake Placid Lodge
2 ounces peanut infused rum
1/2 ounce dark cream de cacoa
2 ounces heavy cream
Shake and strain into a chilled cocktail glass
Top with a Fraimbrau [raspberry liquor]floater
To make peanut infused rum..
2 cups spiced rum
1 cup unsalted peanuts
Put both ingrediants in tightly sealed container and put in cool dark area for 72 hrs, shaking every so
often. After 72 hours strain and serve..needs to be refrigerated.
Grace Cocktail – Vanderbilt Grace
Grey Goose La Poire Vodka
Squeeze of Lemon
The Surrey’s Signature Lemonade – The Surrey Hotel
‘The Surrey Signature Lemonade’
Muddled strawberries, kiwi, blackberries, raspberries, seasonal fruits
Fresh herbs: mint, basil