Image by @Gastronomista_ for Volcan Tequila
Ingredientes
2 oz Coconut Water
1 oz Volcan de mi Tierra Cristalino
1/2 oz Creme de Cacao white
Preparation:
Stir with ice and strain into a lowball glass with a large cube of ice. Shave dark chocolate over the ice cube and garnish with a fresh flower.
The Sazerac, named after a famous bar in Louisiana, was created in 1850 by Aaron Bird, an inspired mixologist. The cognac’s warmth and spices, coupled with the bitters and balanced out by crisp notes of lemon, blends with the absinthe perfectly.
Ingredients
2.5 oz Hennessy VSOP
.25 oz Simple Syrup
1/8th oz Absinthe
5 Dashes Paychaud Bitters
Garnish: Lemon Twist
Glass: Rocks
Preparation:
Add Hennessy, Simple Syrup and bitters to a mixing glass with ice and stir until chilled, strain into a rocks glass that has been washed with the absinthe and garnish with a lemon twist.
Ingredients
Preparation
Step 1: Build directly in a flute glass.
Step 2: Top with champagne and garnish with a lemon twist.
