Camp by the Fire Cocktail - Recipe by Filippo Corsi

Ingredients

20mL Plantation original dark rum
20mL Aperol
20mL Amaro Montenegro
30mL freshly squeezed orange juice

To serve and garnish:

Edible moss (coconut and chocolate sponge cake)
Rose petals
Toasted coconut
Cocoa powder
Marshmallows
Mini fire pit with wood chips

Method

Add Aperol, Montenegro, rum and orange juice into a cocktail shaker.

Shake vigorously and then strain into a Whiskey Noser glass.

Place the glass on a plate over a bed of edible moss and garnish with rose petals, toasted coconut and a sprinkle of cocoa.

Place the skewered marshmallow over the glass ready to be toasted.

Serve with a miniature fire pit, lit at the table by the waiter.

Recipe provided by Balboa Italian