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

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Cocktail

1 oz of Pineapple Lavender Infused Blanco Tequila

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.

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

食材

步驟

準備好開始烹飪了嗎？