Recipe for Champaña de Chipi Chipi Cocktail by Venezuelan Chef Carmen Rawstron

This cocktail is a recent invention that will make you think and feel as though you’re in the Caribbean… perhaps on a beautiful beach or just looking for seashells. Here we go:
Serves 6
250ml fresh clams broth
200ml mussel broth
200ml concentrated red snapper bouillon
25ml aged rum
20ml lime juice
1 teaspoon salt
6 clams flesh
6 nice toothpick
French lemon slice to garnish
In a bowl mix all the liquids, add the lemon juice, salt and stir.
To serve add 75ml of liquid to a cocktail shaker and pour into a Martini glass.
Using a toothpick, place the clam flesh inside the glass. Garnish with a slice of French lemon.
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