Sip N’ Savor

Blackberry Mojito

• 2 ounces white rum
• 2 ounces club soda
• 1/2 ounce lime juice or 3 lime wedges
• 3 blackberries
• 1/2–3/4 ounce simple syrup (1 tablespoon of sugar will do)
• 6–7 mint leaves

1. In a Boston shaker, muddle limes, blackberries, mint leaves, and optional fruit until pulverized.
2. Add rum, simple sugar, ice, and shake for 10 seconds.
3. Pour contents into a glass (no straining) and top with two ounces of club soda. Stir and garnish with mint leaves.

Bourbon Sour

• 1 1/2 oz. Bourbon
• 1 oz. lemon juice
• 4 oz. simple syrup (to make rosemary simple syrup)
• 3/4 oz. rosemary simple syrup (for cocktail)
• 3 sprigs of rosemary
• 1 lemon

1. Combine 3 sprigs of rosemary and simple syrup in a pot; heat over medium for 4 minutes. Let cool.
2. Fill cocktail shaker with ice.
3. Add Bourbon, lemon juice and 3/4 oz rosemary syrup.
4. Shake vigorously for 15–20 seconds.
5. Strain into a glass over ice; garnish with rosemary and lemon.

Malibu Piña Colada

• 2 oz Malibu Original
• 2 oz Pineapple Juice
• 1 oz Cream of Coconut
• 0.5 oz Lime Juice (optional)
• Garnish: Pineapple Slice
• Ice

1. Fill a shaker with ice cubes.
2. Pour in Malibu Original, pineapple juice, cream of coconut and lime juice (optional).
3. Shake for 8–12 seconds and strain into a hurricane glass with ice.
4. Garnish with a pineapple slice and enjoy!

Seafood Fritters

• 0.3 lb raw tiger shrimp, peeled and cut into chunks
• 0.8 green onions, thinly sliced
• 0.8 garlic cloves, minced
• 0.6 cups water
• 0.6 cups all-purpose flour
• 0.4 tbsp unsalted butter
• 0.4 tsp salt
• 0.2 tsp black pepper
• 0.8 eggs
• Vegetable oil for frying

1. Preheat oil to 350°F.
2. Toss shrimp, green onions and garlic; set aside.
3. Boil water with butter and salt; add flour and stir until dough forms (≈3 min).
4. Move dough to mixer (paddle) on medium to vent steam; add eggs one at a time.

Curry Chicken Roti

• 2½–3 lb chicken thighs (boneless, skinless), bite-sized
• ½ tsp white pepper
• 1 tsp minced garlic
• ½ tsp dried thyme
• ½ tsp salt
• ½ tsp curry powder
• ½ tsp chicken bouillon

• 2 tbsp canola oil (more if needed)
• 1 large onion, diced
• 2 tsp minced garlic
• 1½ tsp thyme (fresh or dried)
• 1 tsp ground cumin
• 1½ tsp smoked paprika
• 1 tsp ground allspice
• 2–3 tbsp curry powder
• 1 tsp ground nutmeg
• 1 can (15 oz) chickpeas, drained
• 1 tbsp chicken bouillon
• 2 cups cubed potatoes
• ½–1 tsp cayenne (optional)
• 1 tsp white pepper
• 3–4 cups chicken broth
• Salt to taste

1. Marinate chicken with salt, garlic, thyme, white pepper, and curry powder (30 min+).
2. Sweat onion, garlic, thyme, cumin, allspice, paprika, nutmeg, curry powder (2–3 min).
3. Add chicken; sauté 2–3 min (splash stock if needed).
4. Add chickpeas, bouillon, potatoes, cayenne, white pepper, broth. Simmer 20–30 min until thickened.
5. Adjust seasoning and consistency.

• 3 cups all-purpose flour
• Pinch fast-acting yeast
• 1/4 tsp salt
• 2 tsp baking powder
• 3/4–1 cup water
• 5 tbsp vegetable oil (for cooking)

1. Mix dry ingredients; add water gradually to a firm dough. Rest 20 min.
2. Knead 90 sec; divide into 6, roll to ~10" rounds, 1/4" thick.
3. Brush with oil; cook on hot flat skillet ~2 min/side until browned bubbles appear.

Baked Alaska

• Cooking spray
• 3 pints ice cream

• 8 tbsp unsalted butter, room temp
• Cooking spray
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp kosher salt
• 1/2 cup whole milk

• 6 large egg whites, room temp
• 1/4 tsp cream of tartar
• 1 cup granulated sugar

1. Line 3-qt bowl with plastic wrap; pack alternating scoops of ice cream. Cover and freeze (≥2 hrs).
2. Heat oven 350°F. Make cake; bake 25–30 min; cool completely.
3. Whip meringue to glossy stiff peaks.
4. Invert cake onto sheet; unmold ice cream dome on top; cover all with meringue, creating peaks.
5. Brown under broiler 3–4 min or torch lightly. Slice and serve immediately.