Blue cheese crème brûlée
With double cream, egg yolks and blue cheese, this decadent, savoury crème brûlée starter comes from The Eastbury hotel in Dorset's Sherborne
Rum vieux carré
- Preparation and cooking time
- Prep:
- Easy
- Serves 1
Skip to ingredients
- 25ml rye whiskey
- 25ml aged dark or golden rum
- 25ml sweet vermouth
- 1 tsp Benedictine
- 2 dashes of Peychaud's Bitters
- lemon twist or maraschino cherryto garnish
Method
step 1
Put all of the ingredients in a mixing glass filled with ice and stir until well chilled. Strain into a chilled coupe glass and garnish with a lemon twist or maraschino cherry.
