Ingredients

For the cake :
-12 tablespoons (11⁄2 sticks) butter, plus more for cake pans 

-1 cup Guinness Extra Stout -1 tablespoon vanilla extract 

-3⁄4 cup unsweetened cocoa
-11⁄2 cups sugar 

-11⁄4 cups all-purpose flour
-1 teaspoon baking soda 

-2 large eggs
For the buttercream :
-3⁄4 pound (3 sticks) unsalted butter, softened 1 pound powdered sugar, sifted 2 to 4 tablespoons Baileys Irish Cream

Directions

For the cake:
Preheat the oven to 350°F. In a small saucepan, heat the butter until just melted, then whisk together with Guinness, vanilla extract, and cocoa. While the Guinness mixture is cooling, grease and line the bottoms of two 8-inch cake pans with rounds of parchment paper. Whisk together the sugar, flour, and baking soda in a large bowl. Pour the Guinness mixture onto the dry ingredients, and then whisk in the 2 eggs. When the batter is shiny and smooth, pour it into two prepared cake pans. Lick the whisk when no one is looking. Bake for 30 to 35 minutes, or until a skewer comes out clean. Cool completely.

For the buttercream:

In a stand mixer, whip the softened butter until fluffy. Add the powdered sugar on low speed, then increase to medium-high, and drizzle in just enough Baileys to get the buttercream loose and fluffy. The key to making whiter frosting is to whip it 5 to 10 minutes, scraping occasionally.

To assemble the cake:

Run a knife around the edge of the cake pan to loosen and turn out cakes. Level the layers with a serrated knife, if needed. Spread about a third of the buttercream on the bottom cake layer. Top with the second layer. Wiggle them around until they line up just right.

Thinly spread another third of the frosting mixture over the top and sides of the cake to make a crumb coat. This will seal in the crumbs so chocolate flecks don't ruin the white frosting. Refrigerate to set—about 30 minutes or overnight if desired.
Once the crumb coat is firm to the touch, add the final third of the frosting to the cake—top first, then sides. Spread it around evenly. Slice and serve with an extra cold pint of Guinness.

Ingredients

- 1 oz. good Gin
- 1 1/2 oz coconut milk, full fat, none of that "low fat" bullcrap
- 1/2 oz Cardamom Syrup
- squeeze of fresh lime
- 3 shakes DRAM Black Bitters
- ground Turmeric root

For the Cardamom Syrup:

- 2 cups sugar
- 2 cups water
- 1/4 cup Cardamom pods
- 2 tsp ground Cardamom

Directions

Combine gin, cardamom syrup, a squeeze of fresh lime and bitters in a cocktail mixing glass. Shake well and vigorously to prevent the coconut milk from curdling, if it does that is quite alright, it won't kill you, it's just the fat congealing because of the alcohol. Strain the mixture into a fresh glass over ice. Dust with a pinch of ground turmeric.

Ingredients

-1.5 oz Yellow Chartreuse
-3 oz organic hot cocoa
-1 cup heavy whipping cream
-1/4 cup sugar
-DRAM Citrus Medica Bitters
-Shaved dark chocolate- the method of shaving doesn't matter, we used the large side of a cheese grater down the side of a dark chocolate bar

Directions

Place a medium sized stainless steel bowl into the freezer for 20 minutes, remove and add the whipping cream plus 2 tablespoons DRAM Citrus Medica Bitters and the 1/4 cup of sugar. Using a hand blender, beat on high until the cream begins to thicken into your desired texture of whipped cream. Cover and place in the fridge.

Add the hot cocoa and Chartreuse to a drinking mug, top with a big dollop of the whipped cream and shaved chocolate.

A robust and sophisticated drink, anytime of the year. This cocktail has a forward Asian pear and gin flavor with a spicy hint of black peppercorn to finish. This is a wonderful way to utilize overly ripe pears in the kitchen, as they muddle well and have a sweetness that works perfectly with the other ingredients. The pear garnish has been soaked in a menagerie of delicious liqueurs and is essential to make this cocktail pop.

Ingredients

- 1 1/2 oz. good Gin
- 1/2 oz DRAM Pine Syrup
- 1 Asian Pear
- black peppercorns
- 3 shakes DRAM Black Bitters

For the soaked Asian Pear Garnish:
- 1 oz Fernet
- 1 oz Black Walnut Liqueur such as Lux Alpina Nocino
- 1 oz DRAM Black Bitters
- sliced Asian pear
20 minutes before making the cocktail, thinly slice half of an Asian Pear. Place the pear slices into a shallow bowl containing all of the ingredients listed above. You can completely submerge the pear, or gradually slide it into the concoction over time to create an Ombré effect. The idea is to have the pear absorb the mixture of bitters and liqueurs. Black walnuts were historically used to dye fabrics, and we've used this idea to create a lovely colored garnish. It's also delicious!

Directions

In a cocktail glass or martini shaker muddle 2 pear wedges per cocktail, along with the black peppercorn until finely mashed. Add ice, gin, Pine syrup and bitters and shake very very well to further pulverize the pear and peppercorn. Using a cocktail strainer, strain the mixture into a chilled martini glass, top with the soaked pear garnish and enjoy!

Juice ready from apple, beetroot and carrot has gained the name of being miracle drink owing to the enumerable blessings which may be benefited from each brain and body. The name this drink has non heritable is all owing to the many blessings, this was discovered by Chinese Herbalists UN agency have found this to be useful in treatment of carcinoma and a number of other diseases.
What do you get when you mix together apple, carrot and beetroot juice? You get Miracle drink.

The drink has gained fame by the name, “Miracle Drink” because the countless benefits it gives to your brain and body is truly a miracle.

This powerful drink was introduced by Chinese Herbalists for the treatment of lung cancer and many other diseases ages ago. But currently it has gained massive popularity all over the world because of its magical health benefits.
There is no ought to follow some strict quantities to arrange this juice instead it is ready as per the style which could even need addition of either additional carrots or apples, for people who need best out of this juice ought to combine equal quantities of those ingredients to that juice is superimposed creating it higher possibility than sugar.

Packed in this juice are the power of two vegetables and one fruit, all enriched with plentiful amount of lifesaving antioxidants. Apples contain nutrients like Vitamin A, B1, B2, B6, C, E and K, Folate, Niacin, Zinc, Copper, Magnesium, Potassium, Phosphorus, Iron, Calcium, Sodium and Manganese. Also the dietary fibers found in apples are very beneficial for health. Carrots contain a wide variety of vitamins such as Vitamin A, B1, B2, B3, B6, C, E and K, Folate, Niacin and Pantothenic Acid. There are minerals like Potassium, Calcium, Phosphorus, Magnesium and Selenium packed in it. One of the most important components found in carrots is beta-carotene. You can get the best of these nutrients by juicing the carrots. And the heart friendly Beetroots are enriched with nutrients like vitamin A, C, B-complex, potassium, iron, magnesium and copper. They contain anti-aging agents as well.

Beetroot could be a vegetable that is understood to assist the center in bar of any vas diseases that area unit packed with nutrients like A, C, B-complex, iron, copper, Mg and K together with many anti-aging agents.

With the combined effect of the three you can get enough nutrients that will not just keep you going through the day but would also have long term beneficial effects on your health. Here is the list of some of the miracles it can do to your health:

• This drink is a hope for cancer patients. In fact few years back a Chinese herbalist recommended this drink to his patients suffering from lung cancer. By taking the drink daily for 3 months the patient recovered from this life threatening disease. It’s not only effective for lung cancer but cures almost all types of cancer by inhibiting the growth of cancer cells.

• This juice is understood to be excellent selection for development of varied organ’s health like urinary organ, liver and exocrine gland saving them from numerous issues that additionally helps in strengthening of heart and lungs.

• Also there are some components present in carrots that promote heart health such as alpha and beta carotenes and lutein. Together the two vegetables along with the goodness of apple help keep the levels of bad cholesterol down, keep blood pressure in control and protect the heart from many diseases. Miracle drink also saves you from heart attack

• There area unit many that state that this miracle drink also will facilitate to keep the skin with none spots, pimples and additionally extending the time throughout that the skin keeps on ageing. Younger and recent skin that’s dream of the many is simply nonheritable by one glass of this miracle drink daily.

• This juice is additionally aforesaid to boost the whole gastrointestinal system within the body that protects abdomen health saving it from ulcers, dominant the intestine movements and relieving chronic constipation.

• This is the most effective drink which can facilitate in providing brain with all the required nutrients that successively will increase the memory and helps in correct functioning of brain.

• This works nice even for the eyes and is susceptible solely for people who area unit forced to figure on pc for many hours which could end in desiccation of eyes, irritation and weariness.

• This juice additionally works nice in enhancing the immunity system at a similar time safeguarding the body from differing kinds of allergies, this works even in solidification any style of throat infections.

• This miracle drink is additionally illustrious to detoxify the liver and blood purification thereby serving to in increment of red blood cells production.

• Women suffering with an excessive amount of pain throughout oscillation may also come with this drink since it’s illustrious to alleviate from any such pains and cramps aside from this it’s aforesaid to alleviate pain from any style of activities which could also embrace physical activities.

• This is additionally aforesaid to figure wonders for people who area unit wanting to lose some weight at a similar time giving necessary energy while not golf stroke on further calories.

It’s advised to require it on empty abdomen that too early within the morning and one hour once its consumption folks will act with their regular breakfast. however this doesn’t have to be compelled to be restricted just the once however will even be take double on a daily basis within the evening before five pm which can amendment from one person to a different.

Ingredients

-Olive oil, for frying
-6 large scallops, cleaned
-Juice of ½ lemon

For the salad
-1 sharp apple, e.g. Granny Smith
-2 handfuls of lamb’s lettuce
-Juice and zest of ½ lemon
-Olive oil
-Sea salt and freshly ground black pepper

Directions

First make the salad. Peel, core and cut the apple into julienne strips. Mix with the lamb’s lettuce and season with salt and pepper. Add some of the lemon zest (keeping a little back to garnish) and squeeze over the juice. Drizzle the salad with olive oil and mix well.

Heat a large non-stick frying pan over a high heat until smoking hot, then add 1 tablespoon of olive oil. Lay the scallops out on a board, pat dry with kitchen paper and season one side with salt and pepper.

Think of the frying pan as a clock face and add the scallops, one by one, seasoned side down, in a clockwise order, then fry for 1–2 minutes until golden brown. Season the unseasoned side of the scallops, then flip them over in the same order you placed them in the pan and repeat the process. Squeeze the lemon juice over the scallops and give the pan a good shake.

When the scallops are cooked, tip the contents of the pan onto a plate lined with kitchen paper. This will instantly stop the cooking process, while the kitchen paper will absorb any excess oil.

Divide the salad between 2 serving plates and arrange the scallops around each pile. Garnish with the remaining lemon zest and serve immediately.By Chef Gordon Ramsay

Ingredients

-100g unsweetened desiccated coconut
-100g plain flour
-1½ tsp baking powder
-1 egg, beaten
-250ml coconut milk (shake the tin before measuring to distribute the solids evenly)
-1 tbsp runny honey
-Oil, for frying
-1 ripe mango

For the lime syrup :
-150g caster sugar
-Juice of 4 limes, finely grated zest of 1

Directions

1-To make the pancake batter, put the coconut into a blender and blitz for 1 minute or until it becomes finely chopped. Add the flour and baking powder and pulse for a couple of seconds to combine. Pour into a mixing bowl.

2-Make a well in the flour and add the egg. Stir into the flour, then add the coconut milk and honey, mixing until a smooth batter forms. Cover and leave to rest for 15 minutes.

3-Meanwhile, make the lime syrup. Put the sugar, 150ml water, the lime juice and zest into a small saucepan or frying pan. Bring to a gentle simmer and stir until the sugar has dissolved. Continue to simmer for 10 minutes until the liquid has reduced slightly and developed a syrupy consistency. Taste and add a little more lime zest if necessary. Leave to cool until just warm.

4-To cook the pancakes, heat a little oil in a large non-stick frying pan, swirling it around to cover the bottom. Place heaped tablespoons of batter in the pan (you will probably have to do this in batches) and cook over a medium-low heat for 2–3 minutes until golden. Turn over with a palette knife and repeat on the other side until golden and cooked through. Remove and set aside in a warm place while you cook the remaining batter.

5-Peel the mango and cut the flesh into thin slices. Serve the pancakes with slices of mango and a drizzle of lime syrup on top.