Spiced blonde cocktails

Spiced blonde cocktails

Total: 30 min. | Active: 30 min.
vegan, lactose-free
Nutritional value / glass: 319 kcal
, Fat: 9 g
, Carbohydrate: 30 g
, Protein: 5 g

Ingredients

2 glasses

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Whisky

2 tbsp cane sugar
2 tbsp lime juice
4 cl whisky (e.g. Four Roses)
a little ginger, finely grated
a little Fine Food Tasmanian Pepper

Cocktail

1 tbsp sea salt
1 tbsp sugar
a little Fine Food Tasmanian Pepper
a little lime juice
3 ⅓ dl Thai beer (e.g. Singha Beer)
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Utensils

For 2 whisky tumblers, approx. 300 ml each

How it's done

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Whisky

Combine the cane sugar, lime juice, whisky, ginger and pepper, leave to infuse for 15 mins.

Mix the sea salt, sugar and pepper. Coat the rim of the whisky tumblers with a little lime juice and dip in the salt & sugar mixture, leave to dry. Strain the whisky mixture, top up with the beer.

Cocktail

Combine the cane sugar, lime juice, whisky, ginger and pepper, leave to infuse for 15 mins.

Mix the sea salt, sugar and pepper. Coat the rim of the whisky tumblers with a little lime juice and dip in the salt & sugar mixture, leave to dry. Strain the whisky mixture, top up with the beer.

How-tos

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