Thursday, December 8, 2011

Liquid Hot Apple Pie

Recipe by Warren Bobrow:

2 shots of St. George Absinthe
¼ shot of Royal Rose Simple Syrup of Cardamom/Clove
½ shot of unsweetened coconut water
Juice of one lime
1 medicine dropper of Bitter End Moroccan Bitters
Seltzer water
Lime zest for garnish
Glace Ice cube in the shape of a round ball.
To a cocktail shaker filled ½ with ice add the Absinthe, Royal Rose Cardamom/Clove syrup then the coconut water. Add the juice of one lime and the bitters. Shake and strain into a coupe’ glass where a perfect Glace ice cube round waits patiently. Top with a splash of seltzer. Garnish with a lime zest.
Photo by Warren Bobrow

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