2 oz pecan bourbon ½ oz Grand Marnier ½ oz honey syrup Bar spoon of sweet potato purée Grand Marnier foam Top with Turbinado Sugar Angostura flame bruleé Add Pecan bourbon, GM, honey syrup, and the sweet potato purée, in a mixing glass with ice and shake. Double strain into a chilled cocktail glass. Top with Gm foam and place some Turbinado sugar in the middle of the foam. With a olive oil mister filled with Angostura bitters and 151 …
1 1/2 oz brandy 1 1/2 oz ruby port one whole egg 1/4 oz simple syrup (I like to use cinnamon simple syrup) Garnish with grated nutmeg Add all ingredients in a mixing glass. I use a handheld frother to incorporate the egg, or you could use the dry shake method. Then add ice and shake. Strain into a wine glass. Garnish with grated nutmeg.
1 oz Cognac 1 oz rye whiskey 1 oz sweet vermouth 1/4 oz Benedictine 1 dash of Peychaud’s bitters 1 dash of Angostura bitters 1 lemon twist Stir all ingredients except the lemon twist over ice and strain into a chilled cocktail glass. Garnish with a lemon twist.
