Caribbean whisky

Caribbean whisky

Cocktail
Vegetarian
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Preparation time
15min
Serving(s)
1

With a green olive tapenade 

Ingredients:

For the cocktail:
4
cl Jack Daniels
2
cl lemon juice
2
cl cane sugar syrup
3
cl coconut water
Peach
Ice cubes
For the tapenade:
200
g pitted green olives
2
garlic cloves
2
tbsp olive oil
Salz
Freshly grounded black pepper
1
baguette à l’ancienne

Cocktail preparation:

Halve the lemon and squeeze out the juice. Cut the peach into pieces.

Add the peach, lemon juice and cane sugar syrup to the shaker and crush.

Add the coconut water and whisky.

Put ice in a cocktail shaker. Shake well.

Serve the cocktail through a sieve. Add ice cubes.

Tapenade preparation:

Mix all the ingredients in a blender. 

Season to taste with salt and pepper.

Cut the baguette into slices and roast them in the oven.

Serve cold or at room temperature according to your taste.

You can also make a black olive or sun dried tomato tapenade.

Recipe: Carole Schiltz

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