Chef: ec-centricity ---------------------------------

(P.S.: In the recipes tag, click on the photo to see the recipe.)




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Sun Dog Cocktail - Recipe here
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Cranberry & Pear Bellini - Recipe here
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Chocolate Margarita - Recipe here
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Happy Hour Rhubarb Ginger Fizz (Recipe)
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Mango Margaritas (Recipe)
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Pink Champagne Cake Pops (Recipe)
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Baileys Chocolate Cupcakes (Recipe)
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Rum Pavé au Chocolat ♡270g dark chocolate, chopped ♡200ml whipping cream ♡vanilla or alcohol (I used rum) ♡20g butter ♡plus cocoa powder to dust 1. Bring cream to a boil on a stove, or in the microwave. Keep a close watch, especially if you’re doing it in a microwave- cream boils and bubbles over very quickly. 2. Place the chopped chocolate and alcohol into the hot cream, and let it sit for 3 minutes for the chocolate to melt. Stir gently with a spatula to combine, you don’t want to incorporate air into it. 3. Add butter, and mix until incorporated. 4. Pour into a small square tin or a loaf tin and chill until firm. Cut into squares and roll in cocoa powder to coat.
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Rum Balls. Recipe here.
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BLOOD ORANGE FRENCH 75 COCKTAIL(source) Ingredients: 1 1/2 ounces gin 1 small blood orange (about the size of a lemon), juiced 1/2 small lemon, juiced 3 ounces Champagne or sparkling wine Ice Instructions: Fill a Champagne flute or comparably sized glass less than halfway with crushed ice (optional). Fill a small cocktail shaker with ice. Pour in the gin and the blood orange and lemon juice. Shake well. Strain the gin mixture into the glass. Top with Champagne. Garnish with a blood orange twist (you’ll see in the pictures that I played around with garnishes but the twist is more traditional).
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