30 ml rum
10 ml Manuka honey liqueur 5 ml Lillet blanc
30 ml cucumber juice
15 ml agave nectar
20 ml lime juice
6–7 mint leaves
Put all ingredients into the shaker, shake and double strain into a glass. Add crushed ice to fill the glass and add a mint sprig.
The Tippling Club serve the cocktail in a tin can without the label and garnish with a sprig of mint.
4 x de-shelled scampi tails 100 ml extra virgin olive oil 4 x zip lock bags
200 g Iberico chorizo finely diced 4 banana shallots thinly sliced
1 g saffron
4 cloves garlic1 bay leaf
1 bay leaf
1 tsp black peppercorns
4 g xanthan gum
Water to cover
200 g white beans
1⁄4 celery stick
2 clove garlic
1.5 liters chicken stock
2 rashers of smoky bacon 1 bay leaf
10 black pepper corns
8 large green mussels = 2 per serving 50 ml olive oil
1 shallot thinly sliced
1 clove garlic thinly sliced
1 sprig thyme 100 ml white wine
4 x medium size cherry tomatoes 4 small sprigs of thyme
1 clove of garlic thinly sliced
50 ml extra virgin olive oil
Place each scampi tail in its own zip lock bag, divide the olive oil evenly betweenthe 4 bags. Submerge the bags in cold water up to the zip line to expel excess air and then close the seal on the bag. Steam the scampi at 55 °C and 100 % humidity for8 minutes and then remove and reserve until needed.
Place all ingredients in a heavy based pot and just cover with water. Heat to 80 °C and cook for 3 hours. Strain through a muslin cloth.Take 1 litre of this chorizo stock and thicken with 4 grams of xantham at level 3on the thermo blender for 20 minutes.
Firstly start by soaking the beans overnight in cold water. Add all the ingredients to a heavy based pot and gently simmer until tender. Strain off the liquid and remove all the vegetables and bacon, reserve the beans until needed.
Place the oil in a heavy based pot that has a lid and heat gently, don’t allow the pot to get hot. Add the mussels, shallot, thyme and garlic and sweat briefly, add the wine and bring to a light simmer, cook until the mussels are just starting to open, remove immediately and remove the mussels from the shell, store warm until required.
Blanch and remove the skin from the tomatoes. Dress the tomatoes with the oil and place a sprig of thyme and a slice of garlic on top of each one. Season with salt and place in the oven at 60 °C for 3 hours, remove and store at room temperatureuntil needed.
Start by taking a spoon full of the above mixtures and one of the tomatoes and warm them together over the induction cooktop with a pinch of chopped basil and a pinch of black pepper. Lay over the warm scampi tail to finish. At the restaurant, we garnish with a thin slice of Iberico chorizo, a slice of Iberico ham and a sprinkle of smoked paprika and rocket.