Preparation time: 15 minutes
Difficulty: 1 out of 3 stars
Serves 2
Preparation time cocktail: 5 minutes
Cocktail with canapé/aperitif
ingredients
canapés
o 1 white sausage
o 75 g raw-milk goat’s cheese
o 8 slices Campine salted bacon
cocktail
o 200 ml tonic
o 70 ml ‘Gin Pit’ pumpkin seed gin
o garnish
method
for the canapés:
1. Cut the white sausage in half lengthways. Fill generously with goat’s cheese and
sandwich back together again.
2. Wrap the white sausage in the bacon. Ensure that the pieces of bacon are firmly stuck
together to keep the cheese in place between the sausage halves.
3. Use cocktail sticks to keep the sausage firmly closed. Fry the bacon in the pan until
browned on all sides.
4. Cut it into pieces of around 2 cm and insert a cocktail stick into each piece.
for the cocktail
1. Fill the glass to the rim with ice cubes.
2. Add the gin, followed by the tonic, and stir briefly.
3. Add the garnish. If you are using a slice of lime, lemon or grapefruit, add this to the
glass before pouring over the tonic. If you have opted for a dry garnish such as juniper
berries and cinnamon sticks, add them last.
regional products
‘Gin Pit’ pumpkin seed gin
white sausage and Campine salted bacon from Vandecruys butchers
raw-milk goat’s cheese from Kempense geitenkaas Polle
