SAVOURY PAIRINGS
Fig Old Fashioned
Serves: makes one Prep time: 5 minutes
Ingredients:
60ml bourbon
15ml caramelised fig syrup*
Pinch of Maldon Original Sea Salt
2 – 3 dashes of bitters
Ice
Fresh fig slices, to garnish
Pour the bourbon, fig syrup, Maldon Original Sea Salt and bitters into a glass with some ice and use a stirrer to stir and chill the liquid for roughly 20 – 30 seconds.
Add some fresh ice to a rocks glass and strain the liquid into the glass. Garnish with some sliced fresh figs on a cocktail stick and serve. Simply increase the quantities listed to make more than one.
*If you want to make your own caramelised fig syrup, simmer 8-10 halved figs with 1 cup of brown sugar, 1 cup of water and a pinch of Maldon Original Sea Salt flakes in a saucepan for 15-20 minutes. Mash the softened figs, let mixture cool and steep, and then strain it into a clean jar.
Pairs with Fig and Whipped Goats Cheese Crostini canapé
Virgin Bloody Mary
Serves: makes one Prep time: 5 minutes
Ingredients:
150ml tomato juice
1⁄2 lemon, juiced
1 tsp of olive brine
3 dashes of Worcestershire sauce
3 dashes of Tabasco
A pinch of Maldon Smoked Sea Salt, plus extra for the rim
Cracked black pepper
Ice
To garnish: celery sticks, cornichon, olives, cherry tomatoes, lemon wedges
Rub a little lemon juice around the rim of the glass and then dip it in Maldon Smoked Sea Salt. Set aside.
Place the tomato juice, lemon juice, olive brine, Worcestershire sauce, tabasco, Maldon Smoked Sea Salt and some cracked
black pepper into a jug and mix it together. Add more tabasco if you like it spicy!
Fill the salt rimmed glass with some ice and then pour in the tomato mix. Garnish with some celery sticks, a wedge of lemon and cocktail sticks of cornichon, olives and cherry tomatoes. Enjoy immediately.
Pairs with Mini Potato Rosti with Crème Fraiche, Smoked Salmon and Pink Pickled Onions canapé.
Pear, Ginger and Pepper Collins
Serves: makes one Prep time: 5 minutes
Ingredients:
60ml gin
30ml pear liqueur
15ml ginger syrup or cordial
Soda water, to top up
Maldon Pepper Sea Salt
Ice
Pear and fresh ginger slices, to garnish
In a cocktail shaker add the gin, pear liqueur, ginger syrup and plenty of ice.
Shake well for 30 seconds until it feels cold on the outside.
To a tumbler add some ice, then strain the liquid from the shaker into the glass. Top up with soda water and garnish with some Maldon Pepper Sea Salt, and slices of pear and ginger.
Pairs with Pear, Prosciutto, Rocket and Blue Cheese canapés
THE SWEET PAIRINGS
Clementine and Chilli Spicy Margaritas
Serves: makes one Prep time: 10 minutes
Ingredients:
Maldon Chilli Sea Salt
50ml tequila reposado
25ml freshly squeezed clementine juice
25ml fresh lime juice
25ml Cointreau
1 red chilli, half for garnish, the other half sliced Ice
Start by preparing the salt rim on the glass by running a lime around the top rim. Then upturn the glass and press it into some Maldon Chilli Sea Salt so the rim is coated. Set aside.
In a shaker add the tequila, clementine juice, lime juice, Cointreau and sliced red chilli. Add some ice and then shake vigorously for 15 – 30 seconds.
Add some ice to the salt rimmed glass, then strain in the liquid from the shaker. Add the other chilli half as a garnish and serve. Pairs with Candied Clementine Slices Dipped in Chilli Chocolate canapé.
Salted Caramel Latte
Serves: makes one Prep time: 5 minutes Cook time: 5 minutes
Ingredients:
1 tbsp caramel syrup
A pinch of Maldon Smoked Sea Salt
Double espresso shot
200ml hot, frothed milk of choice
Whipped cream, to serve
Salted caramel drizzle, to serve
Place the caramel syrup and Maldon Smoked Sea Salt into a mug. Pour in the espresso shot and stir to allow the syrup and salt to melt and combine.
Next pour over the frothed hot milk.
Finally top with whipped cream and a drizzle of salted caramel sauce. Pairs with Salted Caramel Truffles canapé.
Candied Clementine Slices Dipped in Chilli Chocolate
Serves: makes 20
Prep time: over 24 hours
Cook time: 50 minutes, plus cooling
Ingredients:
3 – 4 clementines (makes 18 – 20 slices)
800g granulated sugar
700ml water
50g caster sugar
100g dark chocolate
Maldon Chilli Sea Salt
Take the clementine and thinly slice them with the skin on, discarding any ends.
Put the granulated sugar and water into a large, wide, shallow pan. Bring to the boil to allow the sugar to dissolve. Once all the sugar has dissolved, turn the heat down to a medium low simmer and add the orange slices to the pan. Gently simmer the slices in the pan for 40 – 50 minutes, using tongs to turn them in the liquid every now and then. They are ready when the pith has turned soft and translucent.
Lift each orange slice out with tongs and place onto a wire rack set over a tray. Let the orange slices cool and dry out at room temperature for 24 hours. The next day they should feel sticky but set. You can now sprinkle over some caster sugar for a frosted look which also makes them less sticky.
Break the dark chocolate into small squares and melt in bursts in the microwave. Once melted and smooth, dip half of each clementine slice into the chocolate and then place onto some baking paper. While the chocolate is still wet, sprinkle with a little Maldon Chilli Sea Salt and then let them set at room temperature before serving.
Pairs with Clementine and Chilli Spicy Margarita cocktail.