Cocktail and Canapé Pairing

Ingredients

Yield:

6

• Highland Scotch Cooler

  • 1.5 ounces Lagavulin Single Malt Scotch Whiskey
  • 0.5 ounces Frangelico Liqueur
  • 0.5 ounces Bols Blue Curacao
  • 0.5 ounces Honey Syrup
  • 0.5 ounces Fresh Lime Juice
  • 0.5 ounces Ginger Puree
  • Gingerale to top up the drink

• Beef Carpaccio Roll w/ Smoked Mushroom & Hazelnut

  • 180 g Beef Tenderloin
  • 200g Smoked Mushrooms
  • 20 g Shallots
  • 5 g Parsley
  • 5 g Chervil
  • 15 mL Champagne Vinegar
  • 50 g Fresh Goat Cheese
  • 90 g Hazelnut
  • 8 Spinach Leaves

• Garnish For Drink

  • 1 Lime Wheel
  • 1 Candied Ginger
  • 1 Cherry

Preparation

Difficulty:

Medium

Time:

30 MinutesBeef Carpaccio Rolls

Total Time:

3 MinutesHighland Scotch Cooler (only yields one drink)

1. Highland Scotch Cooler

   1. In a cocktail shaker add Lagavulin Single Malt Scotch Whiskey, Frangelico, ginger puree, honey syrup, and fresh lime juice
   2. Add ice cubes
   3. Strain into chilled hurricane glass
   4. Top it up with ginger ale
   5. Garnish with Fresh Lime wheel on the glass
   6. Also on a cocktail stick add candied ginger and cherry for garnish

2. Beef Carpaccio Roll

   1. Sautee the shallots and smoked mushrooms
   2. let the mixture cool down
   3. Add the cheese, shopped herbs, and vinegar
   4. Mix together well and season with salt and pepper if needed
   5. Slice the frozen tenderloin paper thin
   6. Place the mushroom mixture in the middle of the beef
   7. Sprinkle with roasted and chopped hazelnuts
   8. Roll the beef around the mushrooms mixture to tightly close it
   9. Roll the beef in a spinach leaf, hold closed with a close pin for decoration
   10. Sprinkle plate with the rest of the hazelnuts