«I wanted to use the flavours we find in our favourite festive foods and then put them into cocktail form. Cranberries, raisins, orange and cinnamon are mixed with rum, amaro and almond liqueur—for a hit of bitterness and to round it all out. It’s the holidays, in a glass.» Nicolas Cadrin, chef
Рубрика: Holidays
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Salmon Gravlax and Mustard Cream Canapés
Packed with citrus zest and served in edible, crispy shells, this gravlax recipe paired perfectly with a clementine- and lemon-laced cocktail. Cure the salmon in vodka the day before, but for less time than traditional recipes call for. The flavour of the salmon shines through; the fish has a beautiful glossy colour, and a silky texture to boot.
