A spicy twist on a margarita playing with the combination of white chocolate and chilli.
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INGREDIENTS
40ml Patron Silver Tequila
20ml White Creme De Cacao
10ml Agave
30ml Fresh Lime Juice
Red Chillies to taste 3 slices
EQUIPMENT
PROCESS:
Prepare grated white chocolate, finely diced chilli and salt. Wipe the rim of the glass with lime then coating the rim in the chocolate, chili salt mix.
Combine ingredients in cocktail shaker with a handful of ice. Then Shake and Double Strain into glass of choice.
Can be served in an Old Fashioned Glass like a Tommy's Margarita or in a Martini like a classic.
One of my favourite flavour combinations utilising peach, passionfruit and Makrut / Kaffir Lime Leaves
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INGREDIENTS:
40ml Belvedere Vodka
20ml Creme de Peche (Peach Liqueur)
30ml Cloudy Apple Juice
30ml Passionfruit
10ml Sugar Syrup
Kaffir Lime Leaves - 2 Whole Leaves
3 x Fresh Passionfruit
EQUIPMENT:
PROCESS:
Combine in cocktail shaker with a handful of ice. Then Shake and Double Strain into glass of choice.
To mix it up, a stir down cocktail for the men / women who enjoy something a bit stronger. Pandan is beautiful with an aged spanish style rum, and Zacapa is made from sugar cane juice which is unique and works perfectly together.
INGREDIENTS:
60ml Ron Zacapa 23y
30ml Coconut Pineapple Pandan Syrup
3 Dashes Angostura Bitters
Fresh Pandan Leaves
Pineapple
EQUIPMENT:
PROCESS:
1.Homemade pandan pineapple syrup Sugar Syrup:
250g Sugar
250mL Coconut Water
1 cup pineapple
Pandan leaves shredded
Cook pineapple with sugar and caramelise in a pan. Then add the cup of coconut water and one handful of pandan leaves and stir through for 15 mins for flavour to bind on a low temperature, Strain and cool it down - place fresh pandan leaf in a jar with syrup for more gentle infusion.
2. Stirred ingredients in a mixing glass and strained over large and serve over a large ice cube, with a pandan leaf and torched pineapple for garnish
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