Top Notch Volcano Recipes

TOP NOTCH VOLCANO

Steps:

• Combine all ingredients except spices in a pitcher. Stir with lots of ice until well chilled. Strain over fresh ice into a bowl.
• Mix cinnamon and nutmeg in a salt shaker. Light a long wooden match and hold over bowl. Shake spices 3 or 4 times over flame. Ladle into 6- to 8-ounce cups.

CERVELLE DE CANUT (HERBED CHEESE SPREAD)

Steps:

• If using farm-fresh cheese, line a sieve with two layers of cheesecloth and place over a bowl. Add the fromage blanc and let it strain at room temperature for at least 3 to 4 hours to eliminate excess liquid.
• Combine fromage blanc with all remaining ingredients in a food processor and blend until the shallots are finely chopped and the texture begins to resemble cottage cheese, about 30 seconds.
• Empty into a bowl and whisk; season to taste with salt and pepper. Serve chilled; eat with a spoon or serve with baguette.

WATERMELON SUGAR

Steps:

• On a small plate, mix salt, sugar and cayenne with a fork. Lightly wet rim of a medium cocktail glass with water or lime juice, and dip glass on plate, coating rim, then tap to shake off excess.
• In a cocktail shaker, crush watermelon with a muddler or long-handled spoon. Half fill the shaker with ice and vigorously shake the watermelon, syrup, lime juice, mezcal and tequila. Strain into glass and serve.

FLAMING VOLCANO

Steps:

• Place all ingredients except the 151 rum into a blender until smooth. Pour this into the mote area circling the volcano.
• Pour 151 rum into the top of the volcano, and with a long fireplace match, ignite.
• Serve with long straws to sip from the mote.

MISSIONARY'S DOWNFALL

Steps:

• Combine all ingredients in a blender with about 1 1/2 cups ice. Purée until smooth. If too thick, add a little pineapple juice or extra rum, to taste. It should look like a slushy mint pesto. Pour into a chilled cocktail glass or goblet, and serve with a straw snipped to rise 2 to 3 inches above rim of glass.