Chef’s cocktail, cured kudu, dill custard


Preparation info

  • Per drink / for


    • Difficulty


Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About

The wet seafood masala is a spice I have used for years from the same company – usually in food recipes. Last year, however, I asked the team behind the bar to play with this spice blend to see what they could come up with. You really need to try to make this!


Chef’s cocktail

  • 50 ml Captain Morgan dark rum
  • 35 ml clarified milk
  • 15


For one serving, add the first five ingredients to a blazer tin and heat. Add the masala powder to a separate blazer tin, and lightly heat to toast the spices. Pour the liquids into the blazer tin with the masala powder and ignite the liquid with a lighter. Blue blaze by pouring the liquid between the tins 10 times.

Allow the cocktail mix to cool and pour into a tumbler glass over ice.