MINT COCKTAIL RECIPE RECIPES

Steps:

• 1. Heat a glug of oil in a pan over a high heat. Crush and add the garlic, then stir in 1 pinch of cayenne pepper and the tiger prawns (you can butterfly them first if you like).
  2. Toss the prawns for 3 to 4 minutes, or till cooked through. Remove from the heat and set aside.
  3. For the Marie rose sauce, combine the lemon juice with the remaining ingredients in a bowl and set aside.
  4. Shred the lettuce, dice the cucumber, thinly slice the tomato and pick the mint leaves, then layer in bowls or jars. Snip in most of the cress.
  5. Add the peeled prawns, dollop with marie rose sauce and finish with crabmeat, shrimps (if using) and more cress.
  6. Add a pinch of cayenne pepper and hang a hot prawn or two off the side of the bowl or jar. Serve with lemon wedges for squeezing over.

Steps:

• Put all the ingredients in a Collins or Highball glass over lots of ice, stir gently and garnish with a wedge of lime. 3 TWISTS Orange mule Bring a sunburst of citrus to the brooding dark & stormy by making it with two dashes of orange bitters instead. Angostura orange bitters will give the drink more spicy, marmalade notes, while Bitter Truth orange bitters taste much more of freshly-peeled orange zest. Then make the drink as normal and garnish with a lime wedge. Minty mule Take inspiration from the mojito and mix up a dark & stormy twist with 50ml dark rum, 25ml lime juice, bitters and ginger beer served over crushed ice, garnished with a wedge of lime and a fragrant sprig of mint (for best results, give the mint a clap between your palms before tucking it into the drink as this will help to release the aromatic oils). Then add two straws and enjoy. Mexican mule Tequila really loves ginger and lime and all three come together beautifully in this Mexican twist on the mule. Just make the drink as normal but instead of rum, use a nice lightly-aged reposado tequila like Ocho or Olmeca Altos – it will give the drink a whole new layer of interest.