Preparation
- In a Brulot bowl, pour all ingredients over clove-studded citrus peels and allow to soak.
- Ignite a high-proof spirit beneath the bowl and carefully drip the heated mixture over the peels.
- Extinguish with hot coffee.
- Serve in pre-steamed Brulot glasses.
- Garnish with vanilla-crystallized lemon and orange thread peels wrapped in cinnamon.
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Absinthe, Coconut, Ginger, Lemon, Passion Fruit, Simple Syrup, Sugar, Tea, Vanilla, Water
Saint Haint
