I'm mad about Cocktails , these days and I enjoyed a delicious and very addictive "Millionaire" cocktail, the other day in The Mint Bar at the Westin Hotel on college green.
Shaken and not stirred by the Master Mixologist himself. Mr Karl Byrne. A great classic that transported me back to the sandy beaches of St James in Barbados. An exotic blend of Myers Jamaican rum, sloe gin , apricot brandy , grenadine pomegranate syrup and fresh lime juice. Heaven.
The Mint Bar at The Westin, college street, Dublin . Tel : 01-6451322. www.themintbar.ie
Now here is my twist with Rhubarb 1.Rhubarb Syrup Liqueur, Alcohol free. 2.Rhubarb Cordial, Very Alcoholic. 3.Rhubarb & Amaretto crunch Cake
Rhubarb Syrup Liqueur ( alcoholic )
- 1 kg of Rhubarb
- 200 grms of caster sugar
- 1 ltr of Vodka
Clean and wash the Rhubarb , keeping only the stalks , discard the leaves as they are poisonous. Cut into 2" pieces . Cover with the sugar and allow to rest overnight . Place in an oven proof dish and add a cup of water . Wrap tightly with good quality cling film and poached the Rhubarb in an oven at 50 c for 1 and 1/2 hrs . Allow to cool completely still covered and in it's own juices . Add the Vodka and allow to infuse for 48 hrs. Pass through muslin and store in the fridge .
Add to Rum , lime juice and grenadine molasses & pour into chilled glasses to make your very own "Millionaire"
Rhubarb Cordial ( alcohol free )
- 1 kg of Rhubarb ... cleaned and cut into 2 " pieces
- 500 grms of sugar
Cover with the sugar and allow to rest overnight. Place in an oven proof dish , add 2 pints of water. Cover tightly with cling film and cook in an oven for 1 and 1/2 hrs. Allow to cool completely in it's own juices. Pass through muslin and store in the fridge . Add to 2 parts water and 1 part lemon juice , add ice cubes to obtain a refreshingly summer drink . Do not throw away the poached rhubarb pieces, they make a fabulous fool proof cake
Rhubarb & Amaretto biscuit crunch cake
- 175 grms of unsalted butter
- 175 grms of caster sugar
- 3 eggs
- 140 grms of self raising flour
- 85 grms of ground almonds
- A hand full of Amaretto biscuits / or biscotti Italian biscuits
- The poached Rhubarb pieces ( or use raspberries and frozen one are fine too )
Pre heat the oven to 170 c.
Line the base and sides of a 20 cm caketin . Place the sugar, butter, eggs , flour and ground almonds in a bowl. Mix with an electric whisk until blended. Spread half the cake mixture into the lined tin , evenly spread the Rhubarb pieces, roughly break up the Amaretto biscuits and scatter over. Spread the remaining cake mixture on top, Scatter a few extra almond flakes on top and bake for 50 - 60 mins until a skewer inserted into the centre comes out clean .
Allow to cool in the tin.
Et Voila, Bob's your uncle