Exotic Orchard

• portioner: 1 serving

Ingredienser

3/4 ounce Blume Marillen Apricot Eau de Vie

1/2 ounce Plantation O.F.T.D. rum

1/2 ounce Coruba Jamaica Rum

1/4 ounce Mathilde Poire liqueur

1 teaspoon Frangelico

3/4 ounce lemon juice

3/4 ounce Exotic Sugar (1:1, pistachio orgeat: quatre epices syrup), see Editor's Note

Instruktioner

Combine all ingredients in a mixing tin and briefly whip shake with ice.

Pour into a tiki mug.

Garnish with mint and grated nutmeg.

Anteckningar

Pistachio Orgeat:

1 cup crushed and toasted pistachios

2 cups white sugar

1 1/2 cups water

In a medium saucepan, combine all ingredients and bring to a boil. Remove from heat and let sit overnight at room temperature before straining and storing.

Quatre Epices Syrup:

2 cups white sugar

2 cups water

1/4 ounce ground nutmeg

1/4 ounce ground cloves

1/4 ounce ground white peppercorn

1/2 ounce ground ginger

In a medium saucepan, combine all ingredients and bring to a boil. Remove from heat and let cool before using. Do not strain.