INTERNATIONAL FOODS

 45 ml vodka 15 ml Port wine 120 ml tomato juice 15 ml lemon juice 2 dashes of Worcestershire sauce Black pepper to taste Sea salt to taste 15 ml Chipotle sweet & sour mix* Garnish: 1 lemon slice 1 pickle *Chipotle sweet & sour mix Heat 150 ml of water, 75 g of chipotle chili, 1 g of cloves, and 1 g of cinnamon for 20 minutes. Add 150 g of brown sugar and stir until dissolved. Let cool and bottle. Place all ingredients into a shaker. Shake the cocktail four times. Serve your "Bloody Holly Chipotly" cocktail in a highball glass. ENJOY YOUR MEAL

200–250 grams of butter, softened at room temperature 1 head of black garlic (approximately 8–9 cloves) 1 teaspoon of salt Finely chopped parsley or chives (optional) Peel the black garlic cloves, place them in a bowl, and mash into a purée using a fork. Combine the softened butter, mashed black garlic, and salt in a mixing bowl. Add the finely chopped parsley or chives, if desired. Mix all the ingredients together using a spatula or fork until the mixture is smooth and uniform. Ensure the black garlic is evenly distributed throughout the butter. Transfer the mixture onto a piece of plastic wrap. Roll it into a log shape and seal the ends tightly. Refrigerate the butter for at least 1 hour. Once firm, slice as needed. You can use this black garlic butter to top meat dishes, incorporate it into seafood recipes, or serve it alongside roasted vegetables. ENJOY YOUR MEAL