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Ingredients: Ingredients:

2 1/2 ounces gin 2 ounces tequila made from 100 percent agave, preferably
1/2 ounce dry vermouth reposado or blanco
1 or 3 olives or a lemon twist for garnish 1 ounce Cointreau
Orange or Angostura bitters (optional) 1 ounce freshly squeezed lime juice
Salt for garnish
How to Make It
 Pour the ingredients into a mixing glass filled with
ice cubes.  Combine tequila, Cointreau, and lime juice in
 Stir for 30 seconds. cocktail shaker filled with ice. Moisten rim of
 Strain into a chilled cocktail glass. Margarita or other cocktail glass with lime juice or
 Add a dash of orange or Angostura bitters, if water. Holding glass upside down, dip rim into salt.
desired. Shake and strain drink into glass and serve.
 Garnish with the olive or lemon twist.

You need to pre- Preparation cook the bacon a bit or else when you cook them with the oysters the oysters will be overcooked by the time  Chill your cocktail glass (the easiest way is to fill it with the bacon is crispy. shucked Ingredients: 8-16 slices of thin-cut bacon 16-32 wooden toothpicks 1 ½ parts Grey Goose L'orange vodka 3-4 limes or lemons ½ part Cointreau liqueur 1 parts cranberry juice PREPARATION ¼ part fresh lime juice Cubed ice  1 Working in batches if necessary. about 5-6 minutes on the first side. igniting a flame that will settle on the surface of  5 As soon as they come off the heat. COSMOPOLITAN ANGELS ON HORSEBACK Ingredients: INGREDIENTS 16-32 small oysters (or scallops). Set the bacon aside to cool. Overlap the edges of the bacon by about an  Cut a piece of orange peel about the size of your thumb inch if you can. You will need to turn them  Then bend the peel so it releases oil onto the lighted once or twice to get a good crispiness on all sides. (be careful not to bend it). until only about halfway cooked. but not crispy. . and use a the bacon. Hold the piece of orange peel  4 Grill or broil over high heat to cook the oyster and crisp between finger and thumb over the glass. you wrap 1/2 a piece about 20 seconds of bacon around the small oyster and secure it with the  Strain the mix into a cocktail glass toothpick. or larger ones cut in half. another 2- match to gently warm it for about 20 seconds 4 once you turn them over. squirt with the the drink lemon or lime juice and serve hot. cook the bacon slices To garnish: orange zest on medium low heat in a large frying pan. ice)  2 Get a grill or broiler good and hot while you wrap the  Put plenty of ice and all of the ingredients into your oysters. match. shaker or stirring glass and shake or stir vigorously for  3 To make an angel on horseback.

Season with salt and segments to a cutting board. In a medium bowl. drained 1 cup finely chopped fresh flat-leaf parsley (from 1 large 1 1/2 cups peppadew peppers bunch) 3/4 pounds salami. pepper. halved lengthwise. on a remaining ingredients. set aside. halved lengthwise 3 tablespoons olive oil 2 cups artichoke hearts. then stir in ingredients. Working over a bowl. cubed cut into 1/4-inch dice (2 1/3 cups) 1 pound provolone cheese. thinly sliced scallions (about 5) 1 1/2 cups pepperoncini. stir to combine. Serve with breadsticks. and red-pepper flakes. Transfer 2 tablespoons juice to a large bowl. cubed 1 lb tomatoes (3 medium). whisking to combine. from lemon with a sharp paring knife. Set aside. peeled. very thinly sliced Breadsticks. including all white pith. cut into 1/3-inch dice (2 1/2 cups) 3/4 pound air-dried sopressata. drained and quartered 2 (1/2-lb) cucumbers. drained 1 cup coarsely chopped purslane (optional) 1 1/2 cups mixed olives. cut segments  In a medium bowl. thinly sliced 1/2 cup finely chopped fresh mint (from 1 bunch) 3/4 pounds prosciutto. then finely chop segments and add to measured juice. seeded. . from half of lemon free from membranes and transfer parsley. with the exception of the breadsticks. separated into leaves 1/4 teaspoon black pepper 8 fresh figs. for serving Preparation Preparation  Cut peel. thinly sliced 1 cup finely chopped red onion (1 small) or 1 cup chopped 3/4 pound refrigerator-dried sopressata. drained 1 lemon 1 small clove garlic. and oil. ANTIPASTO ARAB SALAD Ingredients: 1 pound bocconcini (small balls of fresh mozzarella cheese) 1 1/2 tablespoons extra-virgin olive oil 1 tablespoon chopped fresh flat-leaf parsley 1/2 teaspoon crushed red-pepper flakes Ingredients: Coarse salt and freshly ground pepper 1 cup roasted red peppers. Arrange salt. platter in a decorative pattern. combine bocconcini. Add  Line a large platter with radicchio leaves. and 1 pound Pecorino cheese. combine roasted red peppers and garlic. olive oil. membranes and remaining 1/2 lemon into bowl. thinly sliced 3/4 teaspoon salt 2 large heads radicchio di Treviso. then squeeze juice from pepper.

salt. minced (about 2 teaspoons) 1 Tbsp extra virgin olive oil Potatoes 4-6 medium 1 teaspoon balsamic vinegar Gram Flour 4 6-8 fresh basil leaves. 4 Toast the baguette slices: Use a bread knife to slice the baguette on the diagonal making half-inch thick slices. Step 3-Take besan in a bowl. to work in batches to toast them all. Mix in the minced Step 1-Boil. (See Easiest Ever consistency. and add to the potato mixture. peel and roughly mash the potatoes. Add lemon juice and mix well. remove the pot from the heat. When the oven has reached 450°F (230°C) place the slices in the oven on the top rack and toast for 5 to 6 minutes until lightly browned around the edges. coriander leaves. Grind green garlic. Lemon juice 1 tablespoon Once the water is boiling. thinly sliced* or chopped Garlic 8-10 cloves 1 teaspoon kosher salt. cool. more or less to taste 1 baguette French bread or similar Italian bread Salt to taste 1/4 cup (60 ml) olive oil Turmeric powder 1/2 teaspoon Oil 3 tablespo PREPARATION Mustard seeds 1/2 teaspoon 1 Blanch and peel the tomatoes: Bring 2 quarts of water to a boil. you may need to add more than you quarter teaspoon of turmeric powder and salt. toss them with garlic. add mustard seeds. Red chilli powder 1/2 teaspoon Cut the tomatoes into halves or quarters and squeeze out most of the juices and seeds. Brush one side of each slice with olive oil (a Step 2-Heat two tablespoons of oil in pan. pastry brush helps here) and place olive oil-side down on a baking sheet or when they crackle. BATATA VADA BRUSCHETTA INGREDIENTS: INGREDIENTS: 6 or 7 ripe plum tomatoes (about 1 1/2 lbs) 2 cloves garlic. . salt and pepper: Finely chop the tomatoes and place them in a medium bowl. Serve hot with coconut chutney or spicy garlic chutney. 1 Tbsp extra virgin olive oil. asafoetida. remaining If you want you can toast the bread slices without coating them first in olive oil. Keep aside. Note. and the balsamic vinegar. olive oil side facing up (the olive oil will help create a temporary barrier keeping the Step 4-Heat sufficient oil in a kadai. Make The baguette slices will toast best in the top rack of your oven. Soda bicarbonate a pinch Remove with a slotted spoon and let sit until cool enough to handle. Then brush with olive oil. Garlic Bread. add soda bi-carbonate. turmeric powder. so you may need equal sized balls of the above mixture. one tablespoon of hot oil Toast them until lightly browned on both sides. basil.) 5 Serve toasted bread with tomato mixture: Arrange the toasted bread on a platter. Cover and rest the batter for fifteen minutes. more or less to taste Fresh coriander leaves chopped 1/4 cup 1/2 teaspoon freshly ground black pepper. Remove from heat roasting pan. tomatoes love salt. As the water is Curry leaves 5-6 heating make shallow cuts in a cross pattern at the tip ends of the tomatoes (this Asafoetida a pinch will make the tomatoes easier to peel). expect. Cut out the stem base with a paring knife. Then cut a clove of garlic in half and enough water and whisk to make a batter of coating and rub over one side of the toast. olive oil. red chilli powder. the batter and deep fry till golden. vinegar. chillies and garlic together in a mixer and make a paste. garlic-green chillies paste. Dip the potato mixture ball in bread from getting soggy from the chopped tomatoes). Drain and place them on an absorbent paper. adding mix mashed potatoes. Put the tomatoes in the Gram flour (besan) 1 1/4 cups hot water and blanch for 1 minute. more to taste. PREPARATION 2 Preheat oven to 450°F (230°C) with a rack in the top slot of the oven. In a bowl Stir in the thinly sliced basil and add salt and freshly ground black pepper. add curry leaves. 3 Chop tomatoes. Then gently peel off the tomato skins.

and strain into a chilled Martini glass. 1 part sugar) 1 oz Simple syrup 1 Cherry Preparation Preparation  Add all the ingredients to a shaker and fill with ice. SOUR DAIQUIRI Ingredients: Ingredients: 1 1⁄2 oz Bourbon 2 oz Dark rum (Appleton Estate Reserve) 3⁄4 oz Fresh lemon juice 1 oz Fresh lime juice 3⁄4 oz Simple syrup (1 part water.  Add all the ingredients to a shaker filled with ice and  Shake.  Strain into a rocks glass filled with fresh ice.  Garnish with a cherry and lemon wedge. .  Garnish with a lime wheel. shake.