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).
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