Blue Lagoon Cocktail – Crafted With Amarula

It’s time to explore the Lagoon, diving deep into the piercing blue and emerging with a treasure from beneath. Crafted with a bottle of Amarula African Gin and a Trophy Winning Asolo Prosecco from Bianchin.

Blue Lagoon

Ingredients:

• 40ml Amarula African Gin
• 20ml mango puree
• 20ml blue curacao
• 15ml lemon juice
• 15ml sugar syrup
• Prosecco – Bianchin
• Edible flowers

Method:

• Pour ice into a shake and add all ingredients, shake vigorously for 8-10 seconds
• Add ice to your wine glass
• Single strain mixture over ice
• Top up with Prosecco and garnish with edible flowers

Exploring Prosecco With Bianchin

The Vineyards of Bianchin are located in the heart of Montello, where nature and memories unite, shining light on a glorious past for the Bianchin family.

Responsible for the production of their Asolo Prosecco DOCG, the family takes great care in nurturing the vines, with the hope that the terroir of the land is captured within the fruit and that it speaks its greatness and shares its secrets in nobility and its richness in spirit.

Bianchin – Asolo DOCG Prosecco Superiore Extra Dry – Tasting Notes

Aroma – “Soft and creamy with ripe/juicy green fruits and white pears on the aroma.”

Flavour – “Sweet and very refreshing, creamy green fruits, white pears, pear blossom, and sweet green apple syrup on the palate.”

Light & Fruity Trophy Winner at the Glass of Bubbly Awards 2023

Amarula – Dinner & Drinks

The South African drink brand Amarula has been a long-term partner and supporter of The Future Plate, an Afro-Caribbean chef collective. Having cooked for the likes of Zendaya, Sabrina Elba, Tom Holland, Nick Kyrgios, Issa Rae, Idris Elba & Letitia Wright, the Future Plate is fast becoming known for its culinary verve and the go-to caterer for African & Caribbean cuisine executed with passion.

In collaboration and to celebrate Africa Day, Amarula Taste Ambassadors, mixologist Alex Akanbi and chefs William Chilila and Opy Odutayo, have developed three delicious at-home food & drink recipes made with Amarula Gin and Cream Liqueur.

Alex Akanbi’s Amarula African Gin Martini

This sophisticated martini is a refreshing dry cocktail that brings out the complex yet delicate flavours of the exotic marula fruit.

Ingredients 

• 50ml Amarula African Gin
• 15ml Japanese Sake
• 10ml King’s Ginger Liqueur
• Fresh lemon twist

Method

• In a mixing glass, add 6-8 cubes of ice
• Pour in 50ml of Amarula African Gin
• Give it a gentle stir for 40 seconds to one minute
• Add the Japanese sake and King’s Ginger Liqueur and continue to stir
• When the ice has melted down to the desired consistency, single strain into a coupe and squeeze the skin of a fresh lemon twist
• Drop a twist in the coupe and it’s ready to serve

William Chilila’s Lamb and Apricot Piri Piri Glazed Sosaties marinated in Amarula African Gin

This delicious meat dish introduced by the Malay people, originates from the Cape region of South Africa. The marinade which includes chillies and tamarind juice matches the aromatic notes of the Amarula African Gin Marinade.

Ingredients for the marinade

(marinate 24 hours before to get the best results)

• 1 Roscoff onion
• 50 ml rapeseed oil
• 1 clove garlic finely chopped
• 10 ginger finely chopped
• 10g apricot jam
• 10g tamarind paste
• 10g port vinegar
• 1 tsp madras curry powder
• 1 red chili finely chopped
• 1 tsp cumin powder
• 1 tsp salt

Method 

• In a medium pan add finely chopped roscoff onion
• Sweat off until it starts to become translucent but don’t colour
• Add the finely chopped garlic, chili and ginger, and continue to cook for a further minute
• Then add the port vinegar, jam, tamarind paste curry powder, cumin powder and salt
• Cook off for a minute or two before removing from heat and allow to cool

Opy Odutayo’s Amarula Vegan Liqueur Ice Cream

For dessert indulge in Opy’s delicious ice cream using Amarula Vegan Liqueur with gentle notes of caramel, vanilla and creamy coconut, finished off with the complex taste of the distinctive Marula fruit.

Ingredients 

• 388g raw cashews
• 732g plant-based milk (oat / soya)
• 300g caster sugar
• 2 tbsp vanilla extract
• 200ml Amarula Vegan Liqueur

Method 

• Prepare your ice cream maker following the manufacturer’s instructions. If you don’t have an ice cream maker, follow the recipe and pour the blended mix into a freeze-proof container for 2 hours until firm
• Add the cashews, plant-based milk, sugar, and vanilla to your blender. Blend until completely smooth and creamy, stopping to scrape the sides if needed. Make sure that the cashews are completely blended and no bits remain
• Pour the ice cream mixture into your ice cream maker and churn the ice cream for about 25 minutes until it reaches a soft-serve consistency
• Enjoy immediately, or for firmer ice cream, spread into a sealable container and freeze for 2 hours or overnight until firm. Scoop and enjoy! Store leftover dairy-free ice cream in a freezer-safe container in the freezer for up to two weeks

Amarula Vegan Liqueur and African Gin can all be purchased from Waitrose (£14.50) and Amazon (£24.99).