Preparation
- Prepare a cocktail coupe using a paintbrush dipped in honey to mark the side of the glass.
- Then, for a visually stimulating effect, lightly shake freeze-dried Raspberry Dust over the painted area and tap off the excess.
- Next, add the five ingredients to a cocktail shaker and top with plenty of ice.
- Shake well for 10 seconds and then strain into the prepared cocktail coupe.
- Garnish with a fresh mint top and serve.
- Garnish with raspberry dust and fresh mint.
*Toasted Rice infused Cointreau
Ingredients
- 120 grams White Rice
- 12 oz. Cointreau
Preparation
- First, toast the rice in a pan over medium heat until fragrant and the grains begin to brown.
- Add the rice to the Cointreau and let it infuse for 24 hours.
- Strain the rice from the liqueur and store the infusion in an airtight bottle.
**Salted Passionfruit Syrup
Ingredients
- 1 gram Kosher Salt
- 200 ml Passionfruit Syrup (Liquid Alchemist/Liber&Co./SmallHandFoods)
Preparation
- Mix until salt fully dissolves.
- Store in an airtight container in the fridge.
Share This Cocktail!
