Chef’s cocktail, cured kudu, dill custard

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Preparation info

  • Per drink / for

    8

    snacks
    • Difficulty

      Easy

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!

Ingredients

Chef’s cocktail

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

Method

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.