Spice of Life

Cocktail by Jonathan Stanyard

1.5 oz Mango Shotta

0.75 oz Toasted Rice infused Cointreau

0.75 oz Fresh Lime Juice

0.25 oz Mezcal

0.25 oz Salted Passionfruit Syrup

Toasted Rice infused Cointreau

120 grams of White Rice

12 oz. Cointreau

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

1 gram Kosher Salt

200 ml Passionfruit Syrup (Liquid Alchemist/Liber&Co./SmallHandFoods)

Mix together until salt fully dissolves. Store in an airtight container in the fridge.

First, 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.

Raspberry Dust & Fresh Mint

Coupe

Shooter by Jonathan Stanyard

0.75 oz Mango Shotta

0.75 oz Acid Adjusted Pineapple Juice

0.50 oz Aperol

Acid Adjusted Pineapple Juice

100 ml Pineapple Juice

5 g Citric Acid Powder

Combine and mix until the powder fully dissolves.

Store in an airtight container in the fridge.

Begin by meticulously preparing the small drink glass. Wet half of the outside lip with a paintbrush dipped in honey. Tap the damp area into a plate of kosher salt to adhere the salt to the glass. Tap off the excess. Now, precisely add the three ingredients into a cocktail shaker and add plenty of ice. Shake well for 10 seconds and strain into the small prepared glass. Take a fresh grapefruit peel and use the flame of a match to express the oils through the flame onto the shooter. Serve with the burnt grapefruit peel.

Salted Rim & Flamed Grapefruit Peel

Small Tasting Glass