Highlanders Recipes

HIGHLANDER COCKTAIL

Steps:

• Place the scotch, mezcal and simple syrup in a mixing glass. Fill the glass with ice and stir with a bar spoon. Strain into a bowl-shaped wine glass. Add a large square ice cube to the glass, and gently rub the edge of the glass with the rosemary, then add it to the glass as a garnish.
• For the Creme De Cacao Cloud and Rosemary Infusion: Place the water, cocoa nibs and rosemary in a pot and heat (you can also use a microwave). Once hot, strain and pour the infusion into a decanter. Add the dry ice to the decanter to make a cloud.
• Pour only a cloud of the Creme De Cacao Cloud and Rosemary Infusion into the glass (not the liquid) and serve.

CHOCOLATE HIGHLANDER COOKIE BARS

Steps:

• Preheat oven to 350.
• Cream butter with 1/2 cup powdered sugar and salt. Add flour and mix well. Pat it out in a greased 9x13 inch pan with your fingers.
• Bake at 350 for 15 minutes. Remove from oven. Do not turn oven off.
• Mix eggs with melted butter, and white sugar. Add baking ppowder, salt, and flour, and mix thoroughly.
• Melt the chocolate chips in a double boiler or microwave. Be sure to stir and that the chips are completely melted.
• Add the melted chocolate chips to your bowl and mix thoroughly.
• Pour this mixture on the top of the pan you just baked and tip the pan so it covers all of the shortbread crust. Stick it back into the oven and bake it for another 25 mintues. Then remove it from the oven and sprinkle on the additon powered sugar.
• Let it cool and cut into brownie-sized bars.
• You can refrigerate these, but cut them before you do.

HIGHLANDERS

Steps:

• Cream the caster sugar and butter until light and fluffy.
• Ad the flour and ground rice and mix well, finally using the hands to bind he mixture.
• Roll into a thick sausage.
• Brush with milk and roll in demerara sugar.
• Cut into slices.
• Bake at 190°C 375°F Gas mark 5 for 15-20 minutes or until golden brown.