caramel and black rasberry...
9 ingredients
Ingredients
- 25ml
- 25ml
- 12.5ml cointreau
- 12.5ml Licor 43
- dash
- 10g
- 1/2 bar spoon White cane sugar
- 2 bar spoon
- 5 wedges lime
Instructions
add the chopped fresh pineapple to boston glass, then add the white sugar.
caramelise the demarera sugar with culinary blow torch, and drizzle onto pineapple and sugar.
add the orgeat
muddle all ingredients to a liquid consitancy.
squeeze and drop all limes into glass
add all spirits.
ice and shake hard.
double strain onto crushed ice
base float 12.5 ml chambord
garnish with pineapple leaf and rasberry
caramelise the demarera sugar with culinary blow torch, and drizzle onto pineapple and sugar.
add the orgeat
muddle all ingredients to a liquid consitancy.
squeeze and drop all limes into glass
add all spirits.
ice and shake hard.
double strain onto crushed ice
base float 12.5 ml chambord
garnish with pineapple leaf and rasberry