Notes
Created by Katie Fryxell, Bartender, Grossman's Noshery & Bar
🍸 Wizards of Elixir Cocktail Competition Entry
2nd Place Judges' Category
The Perfect Purée products used in the cocktail were The Perfect Purée Carmelized Pineapple and The Perfect Purée Blood Orange.
1 ½ oz Charbay Clear Vodka(40% ABV)
¾ oz Lillet Blanc
1 Spritz of Absinthe
½ oz The Perfect Purée Carmelized Pineapple
½ oz The Perfect Purée Blood Orange
¾ oz Lemon Juice
¾ oz Habanero Sichuan SyrupRecipe below
sugar and ground Sichuan peppercorn dusted pineapple, garnish
1
Ingredients for Habanero Sichuan syrup:
- 2 parts sugar
- 1 part water
- sliced habaneros
- whole Sichuan peppercorns
Method for Habanero Sichuan Syrup: Combine and cook on low heat until sugar is dissolved. Let come to room temperature before storing.
2
Method for Blood Moon: Combine all ingredients except absinthe into a shaker and add ice. Shake until chilled. Strain into a bucket glass and spritz with absinthe. Garnish with a candied pineapple dusted in sugar and ground up peppercorn mixture.
Ingredients
1 ½ oz Charbay Clear Vodka(40% ABV)
¾ oz Lillet Blanc
1 Spritz of Absinthe
½ oz The Perfect Purée Carmelized Pineapple
½ oz The Perfect Purée Blood Orange
¾ oz Lemon Juice
¾ oz Habanero Sichuan SyrupRecipe below
sugar and ground Sichuan peppercorn dusted pineapple, garnish
