Original Recipe No. 71 —

Goulet Brulée

  • 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 rum bruleé the top of the cocktail. Always use caution with fire.

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