• Half Friars Capsumel
• Half Pineapple Juice
• Twist of lime
• Serve in a champagne glass

• 4 parts Friars Capsumel
• 1 part brandy
• 1 part tripple sec
• 2 dashes of bitters
• shake with ice, serve neat

• 2 tbs Olive Oil
• 1 tsp Ground Black Pepper
• 4 oz dried apricots cut coarsely
• 1 lg chopped onion
• 3 garlic cloves minced
• 2.50oz crystallized ginger cut coarsely
• 1 tsp ground cinnamon
• 1/2 tsp ground turmeric
• 1/2 tsp ground cumin
• 1 1/2 cups Fat Friar's Capsumel
• 1/2 cup pistachios crushed and toasted
• 1/2 cup chopped cilantro
• Add olive oil to a large frying pan and bring to medium high heat. Add onions and cook for appox. 5 mins. or until softened. Add minced garlic and cook for approx. 2-3 min. Add ginger and apricots and cook for approx. 2-3 min. Reduce heat to medium and add spices and mix to ensure all ingredients are covered. (use caution not to allow spices to burn). Add Fat Friar's Capsumel and bring heat back to medium high and reduce until sauce is thickened. Garnish with Cilantro and Pistachios to taste.

  This recipe can be used to roast chicken or rabbit. In this case you could add it to the meat and cover while baking for about an hour. The sauce can also stand alone as a side dish or over rice or couscous.

• 1 oz Fat Friar's Capsumel
• 1 oz Strawberries (fresh or frozen pureed with a little sugar)
• 1 oz Gin

  Combine all ingredients with ice in a tall glass and stir. Add a splash of sparkling water and a lime wedge. Enjoy