King George Square Vermouth Cocktail
"This cocktail comes from Edward Quatermass, a buddy of mine who lives in Brisbane. He left the nami...
50 ml rum
50 g dried figs
65 g dried fruit (apricots, cherries, cranberries etc)
150 g dark chocolate
40 g golden syrup
75 g nuts (pistachios, almonds, hazelnuts etc)
55 g crushed biscuits
10 g cocoa nibs
25 g butter
Soak figs and chosen dried fruits overnight in rum.
Melt chocolate and butter, stir in golden syrup.
Stir in fruits, nuts, cocoa nibs and crushed biscuits.
Divide the mixture into two.
Lay out a sheet of cling film and place 1/2 of the mixture on top spreading out slightly to form a log, roll the log up in the film and twist both ends tightly.
Allow to set overnight.
Unwrap your log and roll in powdered sugar.
Cut into 2 cm pieces.
Recipe provided by Cocoa Nib