- 20g butter
- 2 x dates
- 1 x cinnamon quill
- 1 cup almond milk
- 1 x teaspoon rapadura sugar
- pinch of salt
- 60ml Mount Gay Black Barrel Rum
Method: Put dates, sugar and salt in a pan. As it heats up, add butter and cinnamon quill and allow to caramelise. Add almond milk and bring to boil. Take off heat and allow to cool slightly before adding rum. Serve in camping mug with ground cinnamon sprinkled on top.
Golden Chocolate Old Fashioned
- Dark chocolate (4-6 squares)
- 15ml golden or maple syrup
- 60ml Woodford Reserve Bourbon Whiskey
- 1 x marshmallow
Method: Melt chocolate and a dash of water in a hot pan so it’s a nice consistency but not so hot that it will burn. Remove from heat and let cool as you set up rest of cocktail. In a camping mug, add 30ml bourbon, golden syrup, melted chocolate and ice and slowly stir for 10-15 seconds. Add 30ml more bourbon and continue to stir for another 10-15 seconds so all ingredients have slightly diluted and blended together. Add more ice if necessary so ice sits above the liquid. Light marshmallow on fire to crisp, then place on top of ice in a glass.
- 45ml Laphroaig 10yr peated whisky
- 15ml honey
- 15ml fresh lemon juice
- Ginger and Turmeric (either powdered or fresh)
- Hot water
Method: Bring water to boil. Whilst water is heating add whisky, honey, lemon juice and ginger and turmeric into a mug. When water is heated, take off the heat and pour into a mug with the other ingredients. Stir to combine. Add lemon slice and a small grind of black pepper.
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