Hot & Cold – the First Cocktail I Had in Singapore. It’s fro

Ainekset

1 oz of Pineapple Lavender Infused Blanco Tequila

¾ oz 1:1 Agave Syrup

3 pineapple chunks

2 lime wedges

Top with a warm coconut white chocolate foam

For the foam: Mix together 250 ml of Coconut Cream and 150g of white chocolate over low heat until incorporated and smooth. Put into a cream whipper and charge with 2 cream chargers and keep in a warm water bath at 140F.

Thank you to “The Pouring Tales” blog and “Le Cocktail Connoisseur”’s page for providing enough background on the drink so I could re-make it at home.