Husband and wife team Andy and Grainne Ferreira run Raise the Bar, a boutique pop-up cocktail catering and consultancy company. They live in East Cork with their kids Luka (9) and Ruby Jules (6), catering the coolest events and weddings all over the country.
We asked them to share a few industry tricks that are guaranteed to pep up any party:
“This is not for the calorie conscious.” says Andy. “Super rich and decadent, the salt adds a wonderful complexity to the cacao and molasses in the rum. You can make the caramel from scratch, if you can be arsed, but Carnation Caramel from the supermarket works just fine.”
Ingredients
- 30ml aged rum, (Bacardi eight-year is ideal but not necessary)
- 2 big teaspoons of thick caramel
- 150ml whole milk
- 50g milk chocolate, chopped
Method:
In a small bowl, mix together the rum and the caramel until smooth, then set aside.
Warm the milk in a saucepan over a medium heat until simmering. Remove from the heat and add the chocolate and stir until melted.
Pop the pan back on the heat until warm then add the rum mixture and a pinch of good quality flaky sea salt.
Pour into a mug and serve.
