Preparation
- Shake all ingredients together with ice and strain into double rocks glass.
- Garnish with mint bouquet.
*Dill & Bayleaf simple syrup
Ingredients
- 500ml water
- 3g bayleaf
- 10g dill seed
- Cane Sugar
Preparation
- Gently boil 500ml water with 3g of bayleaf, 10g of dill seed for 10 minutes.
- Strain off solids and blend yield with equal parts cane sugar.
- ex. 300ml with 300g sugar
**Carrot-infused Charanda Uruapan
Ingredients
- 2 large carrots
Preparation
- Take 2 large carrots and peel into thin strips.
- Dehydrate or bake on lowest settings until carrots are crispy (my dehydrator was 125F for 8 hours) blend 20g carrot chips with 400ml charanda and blend together.
- Allow to rest for 12 hours before use. (do not strain off the carrots).
Share This Cocktail!
Absinthe, Club Soda, Cranberry, Dragon Fruit, Honey, Lime, Orange, Passion Fruit, Rum, Simple Syrup, Thyme
The Last Flight of Ancalagon
Absinthe, Coconut, Ginger, Lemon, Passion Fruit, Simple Syrup, Sugar, Tea, Vanilla, Water
Saint Haint
