These two delicious recipes will have you channelling your inner 007 in no time on 21 June, World Martini Day. 

Rose water martini with candy floss   

Serves 2  

Ingredients 

2 tots (50ml) vodka
2 tots (50ml) pink gin
2 Tbsp rose syrup
1 lime
1 cup soda water
Candy floss
Crushed ice 

Method 

1. Combine crushed ice, 2 tots (50ml) each vodka and pink gin, 2 Tbsp rose syrup, juice of 1 lime and 1 cup soda water in a cocktail shaker. 
2. Shake for about 30 seconds and divide between two chilled cocktail glasses. 
3. Top each glass with lime slices and candy floss just before serving, as it melts into the drink quite quickly.

Recipes & styling: Sjaan van der Ploeg 
Photographs: Fresh Living Magazine 

Chocolate martini 

Serves 4  

Ingredients 

150g dark chocolate, chopped  
3 cups Baileys Irish Cream liqueur  
1 cup chocolate liqueur 
1 cup ice
Gingerbread stars, to serve 

Method 

1. Place 4 martini glasses in the freezer.
2. Carefully melt the chocolate over a double boiler or in a microwave.
3. Remove the glasses from the freezer.
4. Using a spoon, spread a layer of chocolate in the shape of a half-moon on the inside of each glass.
5. Combine the liqueurs in a cocktail shaker or screw-top jar filled with about 1 cup of ice. Shake until thoroughly chilled.
6. Strain the martini into the prepared glasses.
7. Serve your martinis with a few gingerbread stars (perfect for dipping) dusted lightly with icing sugar. 

Recipe & styling: Sjaan Van Der Ploeg  
Photography: Zhann Solomons

The post 2 must-try martinis for World Martini Day  appeared first on MyKitchen.

Spritely tipples to keep things light and merry around the festive table.  

Rose water martini with candy floss  

Serves 2 

Topping each glass with pillows of candy floss really brings through that over-the-top festive feel. 

Combine crushed ice, 2 tots (50ml) each vodka and pink gin, 2 Tbsp rose syrup, juice of 1 lime and 1 cup soda water in a cocktail shaker. Shake for about 30 seconds and divide between two chilled cocktail glasses. Top each glass with lime slices and candy floss just before serving, as it melts into the drink quite quickly.

Recipes & styling: Sjaan van der Ploeg 

Photographs: Fresh Living Magazine 

Also read: Gin cocktail with rose and lime

The post Rosewater martini with candy floss appeared first on MyKitchen.

Don’t let the size fool you – when it comes to flavour, these canapés and treats pack quite the punch!   

Brownie bites with berry buttercream & candy floss 

Serves 8 

Serve in small cupcake cases for easy serving and eating. 

Ingredients

550g Ina Paarman’s chocolate brownie mix 
125g butter, softened 
250g icing sugar, sifted 
2 Tbsp milk  

For the coulis  

1 cup frozen mixed berries 
2 tsp lemon juice
Sugar, to taste  

To serve  

1 cup fresh berries 
1/2 tub pink candy floss  

Method

1. Bake the brownie batter according to box instructions. Cool completely. 
2. Use a cookie cutter to cut small circles out of the brownie tray. Arrange on a serving platter. 
3. Whisk butter and icing sugar together for about 3 minutes or until light and fluffy. Add milk if needed to slightly loosen the mixture. 
4. Place frozen berries in a pot over medium heat. Add lemon juice and bring to a simmer for 10-15 minutes until thick and syrupy, stirring constantly. Add sugar to taste and allow to cool completely.
5. Add spoons of the berry coulis to the buttercream and swirl through. 
6. Using a piping bag or spoon, dollop buttercream on each brownie. Drizzle with extra berry coulis. 
7. Finish off by adding a bite of candy floss just before serving, to avoid melting.

Cook’s note:
Don’t throw away the off-cuts! Once you’ve cut out your brownies, combine the remaining bits to form a base for cake pops. 

Recipes and styling: Chad January 

Photographs: Zhann Solomons 

Also read: Chocolate chip and Oreo brownie bars

The post Brownie bites with berry buttercream & candy floss recipe appeared first on MyKitchen.