Ingredients:
1 oz rum
1 oz triple sec
1 oz amaretto
1 oz lemon juice
Grated zest of 1 lemon
Preparing:
Pour all ingredients into a cocktail shaker.
Shake well, strain and serve in a glass.
Ingredients:
1 leg of pork with bone of 7 kg
¼ cup brown sugar
4 tbsp of seasoning
3 tbsp mustard
2 tbsp Worcestershire sauce
Squash Honey:
1 kg squash,peeled and cut into chunks
3 cups brown sugar
2 cups water
10 cloves
6 g jamaica
2 cinnamon sticks
Broth:
2 cups Squash honey
1 cup red wine
Sauce:
2/3 cup sweet cream
1/3 cup of rum or brandy
2 oz of butter
2 tbsp flour
Beef broth
Preparing:
Squash Honey:
Mix sugar with water, cinnamon, Jamaica and cloves.
Add the squash and cook in the microwave for 10 to 15 minutes at high power.
Preheat oven to 150ºC (300ºF).
Line a tray with foil.
Form a paste with seasoning, mustard, sugar and Worcestershire sauce.
Varnish the leg with the paste.
Place the leg in the tray with squash honey and red wine.
Cover with foil and bake for 3 to 4 hours.
Remove the juice and bake again until golden.
Sauce:
Melt the butter with the flour in a saucepan.
Place the beef broth, squash, liquor and cream.
Mix well and add the squash at the end.
Ingredients:
2 bottles of cold champagne
2 cups cranberry juice
1 ½ cups of rum
½ cup sugar
Fresh mint leaves
1 lemon, sliced
1 pomegranate, seeds
Preparing:
Dissolve the sugar in half liter of water, boil and let cool completely.
Combine Champagne with cranberry juice, rum and pomegranate seeds.
Refrigerate for 1 hour.
Add enough ice, garnish with lemon slices and mint and serve.
