Recipe developed by Claire Joy

Ingredients

1/8 cup (25g) milk
80g unsalted butter, cut into pieces
80g sugar
1.5 tablespoons (25 g) golden syrup
1 cup (130 g) Chia seeds

Method

Put the milk, butter, sugar, and golden syrup in a saucepan and bring to a simmer over medium heat. Stir in the chia seeds.
Transfer to a bowl, cover with plastic, and refrigerate for 3hrs or pop in the freezer for 30-60mins.
Heat the oven to 170°C.
Spread a third of the chilled mixture onto a baking sheet lined with baking paper roughly 1cm in thickness.
Bake until golden, about 10 minutes, rotating the pan halfway through baking.
Remove it from the oven, let it cool for a few seconds and then cut out circle shapes using a cookie cutter but without removing the circle. Let cool completely and then gently remove the circles. Store leftover mixture in an airtight container. Enjoy by simply placing a few circles onto the top of a cocktail glassed filled with a grapefruit gimlet. The chia and lemon wafers compliment the sour grapefruit by adding a hint of sweetness.

Imagine the mellow Autumn sun during a safari drive, or a romantic Autumn date, or sitting at a golden fire or candlelight with friends …

Ingredients

50ml ClemenGold GinTM
35ml Port-style wine
25ml orange juice
15ml lemon juice
10ml ClemenGold® spiced sugar syrup (add cinnamon and nutmeg to the syrup recipe preceding this recipe)
1 egg white or 15ml of cellulose*

*Cellulose is a plant-based product that provides that foamy topping

Method

Add gin, Port-style wine, orange juice, lemon juice, sugar syrup and egg white (or cellulose) to a shaker
Fill with ice and shake vigorously
Strain liquid into your second shaker tin. Remove ice and dry shake the remaining liquid
Pour into a chilled glass and dust lightly with cinnamon powder
Sip and enjoy!