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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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