IT doesn’t get more South African than this: Lazy Makoti, J’Something and Amarula Cream Liqueur are teaming up to create a cookbook celebrating the unique tastes of the country and the creativity of home chefs.
The celebrated celebrity chefs will curate a selection of recipes submitted by the people of Mzansi for the #TheGreatMarulaMenu cookbook. Everyone is encouraged to send their unique recipe that includes either a dash or a good measuring of Amarula Cream Liqueur, whether in a dessert, main meal or cocktail.
These self-expression recipes using any of the Amarula Cream Liqueur flavours will be reviewed by the chefs to select which home chefs’ recipes will be published in the book and named after the creator.
J-Something has inspired some creativity by preparing the Amarula Espresso Martini with a pele-pele twist. Try his cocktail at home, start experimenting with your unique recipe, and click here to submit. The successful home chefs will each receive a hamper and be invited to the banquet where the book featuring their unique recipe will be launched. Follow @AmarulaSouthAfrica on Facebook and @Amarula on Twitter for more inspiration.
J’SOMETHING’S AMARULA ESPRESSO MARTINI
- 6 tbsp (90ml) Amarula Cream Liquer
- ½ cup (120ml) espresso
- 4tbsp(60ml) vodka
- 4 tsp (10ml) chilli syrup
- Dark chocolate, grated
Chilli syrup:
- 1 cup (250ml) water
- 1 cup + 3 tbsp (250g) granulated sugar
- 1 or 2 bird’s eye chillies (pele-pele)
Method
Chilli syrup:
- Heat water in a pan, stir in the sugar and simmer until the sugar has dissolved.
- Cool the syrup, then stir in the chillies.
- Transfer to a blender and blend for 5 seconds.
- Strain the syrup, bottle it and refrigerate.
Espresso Martini:
Pull a fresh double espresso and pour it into a cocktail shaker.
Add the remaining ingredients and shake with cubed ice for about 10 seconds.
Strain into a chilled cocktail glass (no ice) and garnish with grated dark chocolate.