Australian Gourmet Traveller - (11)November 2019 (1)

GOURMET TRAVELLER 125

20 mlgrainwhisky
20 mlcuraçao
20 mlcoconutwater
10 mlsugarsyrup(seenote)
2 dashesofbitters
1 eggwhite
Icecubes,forshaking
Raspberrylollies,toserve
SALTED-PEANUTWATER
300 gmrawpeanuts
100 gm caster sugar

Sweet-stallMemories

“AteveryschoolfêteI wenttotherewasa mothersellingrockyroadata sweetstall,”
saysTesar.“Mymotherranthatstallforquitea numberofyears.It certainlywasn’t
myfavouritesweet,butitsplayfulnessmadeit popular.Thiscocktailhasallthe
components of rocky road – the chocolate element comes through in the whisky.”

1 Forpeanutwater,dry-roast

peanutsin a saucepanover

mediumheat(5minutes;see

cook’snotesp168),thenadd

sugar,2 tspsaltand1.5litres

waterandsimmerfor 30

minutesoverlowheat.Strain

waterthrougha pieceofmuslin

and pour into a sterilised glass

bottle.Salted-peanutwater

willkeeprefrigeratedforup

to1 week.Makes800ml.

2 For1 serve,combine

ingredients(excepticeand

raspberrylollies)and30ml

salted-peanutwaterin a cocktail

shakeranddry-shakevigorously

to combine eggwhite. Add ice

andshakeagain.Straininto

a coupeorcocktailglass

andservewitha skewerof

raspberrylolliesontop.

NoteTomakesugarsyrup,

dissolvetwo-partscastersugar

in one-partwaterin a small

saucepan over low heat.➤