Skipper Rum and Kraken cocktail competition at MyHotel, Brighton

Chocolate Nutkraker by Simon Robinson, MyHotel

Ingredients

5 mini Lindt Chocolate balls

37.5ml Kraken Rum

10ml OrangeCuracao

15ml Vanilla Gomme (or to taste)

20ml Frangelico

Hot Water

Milk

Cream

Chocolate Powder

 

Method

Glass: Hot Toddy/Handled Catalina

Melt mini Lindts using steaming wand

Add Kraken,Curacaoand Vanilla Gomme

Add hot water leaving room for float.

Float:

Equal parts milk and cream and 20ml Frangelico. Steam with wand

Garnish float with coco powder

 

Port and Starboard by Sam Sidgwick, Audio

Ingredients

50ml Skipper

10ml port

10ml Lillet Blanc

25ml strawberry puree

1 teaspoon balsamic glaze

 

Method

Mix all in shaker

Double strain in cocktail glass