Created by Jess Munz, Bartender, Dry Creek Kitchen
🍸 Wizards of Elixir Cocktail Competition Entry
The Perfect Purée product used in the cocktail was The Perfect Purée Thai Basil & Black Pepper.
Ingredients for Isi infused Black Pepper Midori:
- 700 ml Midori
- 10 g. black pepper, freshly cracked
- 3 charges N0 2
Method for Isi infused Black Pepper Midori: Add Midori and black pepper to a 1L whipped cream siphon. Charge the siphon 3 times with N02 charges while shaking vigorously after each charge. Let mixture rest in the siphon for 30 minutes. Release the pressure. Strain through a coffee filter to remove any black pepper pieces. Bottle and store.
Ingredients for Blueberry and Pineapple Chamoy:
- 500 g. water
- 200 g. pineapple juice
- 250 g. dried apricots
- 200 g. dried blueberries
- 40 g. dried hibiscus flowers
- 170 g. sugar
- 4 tbsp. chili lime seasoning
- 2 tbsp. lime juice
Method for Blueberry and Pineapple Chamoy: Add all ingredients to a pot and bring to a boil. Once boiling, reduce heat and simmer for 30 minutes on low heat. Remove from heat and let cool for 10-15 minutes. Blend in a Vitamix. Label and store for up to 2 weeks.
Method for I Need Your Sweet Voodoo: Combine all ingredients in a cocktail shaker and shake well. Strain over ice and garnish with blueberry and pineapple chamoy.
