This document contains recipes for several cocktails and desserts that include Folláin whiskey marmalade or apricot jam. The first recipe is for an orange marmalade whiskey sour cocktail. The second is a whiskey marmalade pudding made with eggs, butter, flour and baked in ramekins. The third is for toffee and apricot brownies made with butter, chocolate, eggs, sugar, flour, Folláin apricot jam and toffee pieces. The last recipe is for an apricot blossom cocktail made with spiced rum, lemon, Folláin apricot jam, mint leaves and spiced orange tea.

2. Orange Marmalade Angostsura
1tbs
Recipe
Whiskey 75ml
Lemon 1
Egg White 1
Cocktail
35ml
Water
4
drops
Marmalade
Whiskey Sour

3. Combine Whiskey, lemon
juice, orange marmalade,
egg white and water in a
shaker filled with ice;
shake. Strain into a chilled
coupe glass. Add bitters,
and using a toothpick, swirl
into whites.
Cocktail
Marmalade
Whiskey Sour

4. Cake 2
50g
110g
200g
200g
8x
250g
Cardamom
Orange Peel
Chocolate
Eggs Brown Sugar
Butter
Flour
Whiskey Marmalade
Whiskey Marmalade Pudding
[Self Raising]

5. Cake
Heat oven to 350F/180C/gas mark 4
Grease 6 ramekins or pudding moulds.
Cream the sugar and butter, then beat in the eggs and crushed cardamom seeds.
Fold in the flour and Whiskey Marmalade to make a soft dropping consistency.
Divide the mixture between the pudding moulds, arrange in a baking tin and pour in
boiling water to come about halfway up.
Cover with a sheet of foil and bake for 25-30 minutes until a skewer comes out clean.
Meanwhile melt chocolate in a bain-marie 2-3 minutes.
Serve pudding with melted chocolate and garnish with orange peel.
Folláin Whiskey Marmalade Pudding

7. Cake
{ }
For the Brownie
Butter…..………………..100g
Plain Flour…………..….140g
Folláin Apricot Jam*……80g
Dark Chocolate………..150g
Eggs……………………..2
Sugar……………………110g
Vanilla Essence……….1tsp
Salt………………………1/4tsp
For the Toffee
Butter………..…………… 25g
Sugar………..…………….75g
Toffee & ApricotBrownies
* Folláin No Added Sugar Apricot Jam

8. Start by making the toffee. Put the butter and
sugar for the toffee in a heavy-based saucepan
and place over a medium heat. Stir constantly with
a wooden spoon until the mixture turns a dark
caramel colour (at one point it might seem the
mixture has split; it will come back together when
you stir vigorously). Carefully pour the toffee on to
a buttered tray and leave aside until it sets.
Brush a square baking tin with melted butter
and line with baking parchment. Preheat the oven
to 170 degrees Celsius. Mix together the flour and
salt.
Put the butter and chocolate in a bain-marie
stirring occasionally. As soon as the butter and
chocolate have melted, remove the bowl from
above the water. This is important! You need to
avoid getting the mix very hot.
In a large bowl, lightly whisk together the
eggs, sugar and vanilla until combined, a few
seconds only. Fold in the melted chocolate
mixture and then the sifted flour. Break the toffee
into small pieces and fold them in as well.
Pour the mix onto the lined tin. Drop the
apricot jam in spoonfuls into the mixture and swirl
it around with a knife.
Place on the centre shelf of the oven and
bake for roughly 25 minutes. When you stick a
skewer inside your brownie, it must come out
covered with lots of gooey crumb, not with dry
crumbs, but it must not be the type of wet mix you
started off with. Once out, allow to cool on a wire
rack before removing from the tin.
Toffee &
Apricot
Brownies
Directions
1
2
3
4
5
6
For pure style top with melted chocolate!

9. Ap!cot Blossom
{ }
Spiced Rum…..…………….85ml
Lemon……………………….1
Folláin Apricot Jam [NAS]..1tbsp
Mint Leaves…………………4
Spiced Orange Tea*……….55ml
Handful of Ice…………………….
Cocktails
For the tea - Spiced Orange Tea
is hard to come by so if in need
add black tea, cinnamon,
cloves and a spoon of Folláin
Extra fruit Orange Marmalade
together in a cup with boiling
water, mix and set aside to cool
*

10. Ap!cot Blossom
Cocktails
In a cocktail shaker, muddle together the
mint leaves and Rum so the mint releases
its oils. Add the Folláin Apricot Jam, fill the
shaker with ice, and add the remaining
ingredients, shake vigorously! Pour into a
coupe or martini glass. Garnish with a
sprig of mint and segment of lime.