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Lemon chiffon pie bursting with flavors of fresh citrus, a hint of tropical passionfruit and balanced with the Californian style bitter liqueur, Amaro Angeleno. Top it with Prosecco and this cocktail truly shines. 🍸 Bartender's Creation - Recipe by Matt Katzin from Fern Bar in Sebastopol, CA.

Creamsicle by Fern Bar

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Cocktail called Creamsicle created by Fern Bar using Charbay Clear vodka
 1 ½ oz Lemon Chiffon Tea Infused Charbay Vodka
 ¾ oz Lime Juice
 ½ oz Orange Juice
 ½ oz Mandarin Syrup
 ¼ oz Passion Fruit Syrup
 ½ oz Egg White
 5 dashes Amaro Angeleno
 1 oz Prosecco
1

To make lemon chiffon tea infused Charbay Vodka: Ingredients - 1 cup Charbay Clear Vodka, 3 tsp Lemon Chiffon loose leaf tea (available online). In a clean jar, shake together the vodka and loose leaf tea. Let steep for at least 18 hours or to taste. Strain with a fine tea strainer into a clean jar and store in a cool, dry place.

2

To make passion fruit syrup: Ingredients - 1 cup water, 1 cup sugar, 3-4 passion fruits or 1/2 cup passion fruit (available in a can). In a small saucepan boil water, add sugar and stir until dissolved. Lower heat to a simmer and add in passion fruit. Simmer this mixture for about 20 minutes. Strain into a clean jar and let cool before putting on lid. Store in the fridge.

3

To make mandarin syrup: Ingredients - 1 cup water, 1 cup sugar, 1 cup mandarins (skins on). In a small saucepan boil water, add sugar and stir until dissolved. Lower heat to a simmer and add in mandarin. Simmer this mixture for about 20 minutes. Strain into a clean jar and let cool before putting on lid. Store in the fridge.

4

Add all ingredients into shaker. Dry shake. Add ice and hard shake.

5

Double strain into martini glass, and top with 1 oz Prosecco.

6

Garnish with dehydrated orange slice and for an extra special touch, gently lay passion fruit Boba balls on top of the orange slice (as shown in the photo).

Ingredients

 1 ½ oz Lemon Chiffon Tea Infused Charbay Vodka
 ¾ oz Lime Juice
 ½ oz Orange Juice
 ½ oz Mandarin Syrup
 ¼ oz Passion Fruit Syrup
 ½ oz Egg White
 5 dashes Amaro Angeleno
 1 oz Prosecco

Directions

1

To make lemon chiffon tea infused Charbay Vodka: Ingredients - 1 cup Charbay Clear Vodka, 3 tsp Lemon Chiffon loose leaf tea (available online). In a clean jar, shake together the vodka and loose leaf tea. Let steep for at least 18 hours or to taste. Strain with a fine tea strainer into a clean jar and store in a cool, dry place.

2

To make passion fruit syrup: Ingredients - 1 cup water, 1 cup sugar, 3-4 passion fruits or 1/2 cup passion fruit (available in a can). In a small saucepan boil water, add sugar and stir until dissolved. Lower heat to a simmer and add in passion fruit. Simmer this mixture for about 20 minutes. Strain into a clean jar and let cool before putting on lid. Store in the fridge.

3

To make mandarin syrup: Ingredients - 1 cup water, 1 cup sugar, 1 cup mandarins (skins on). In a small saucepan boil water, add sugar and stir until dissolved. Lower heat to a simmer and add in mandarin. Simmer this mixture for about 20 minutes. Strain into a clean jar and let cool before putting on lid. Store in the fridge.

4

Add all ingredients into shaker. Dry shake. Add ice and hard shake.

5

Double strain into martini glass, and top with 1 oz Prosecco.

6

Garnish with dehydrated orange slice and for an extra special touch, gently lay passion fruit Boba balls on top of the orange slice (as shown in the photo).

Creamsicle