||FEATURE RECIPE for October, 2008
Spicy Tangelo Pisco Sour
1 1/2 oz Pisco
1/2 oz. Galliano
1/2 oz. Hibiscus Syrup
1/2 oz. Egg whites
1 dash Angostura bitters
1 dash green chili sauce
1 Tangelo cut into quarters
2 Lime Wedges
Muddle the Tangelo, Lime, Galliano & Hibiscus Syrup together. Add Pisco, egg whites, bitters & green chili sauce. Shake all ingredients vigorously on ice for about 20 seconds. Double Strain over crushed ice in a cocktail glass. Garnish with a Hibiscus Flower and Tangelo twist. Enjoy!
FEATURE RECIPE for November, 2008
Shake all ingredients on ice & double strain into cocktail glass (you'll have to use a muddler to coax the liquid through because of the pulpiness of the yam...This MUST be double strained or else it will be too thick, we only want the yam essence and pretty orange color not the yam bits in the cocktail. Garnish with a Sugar Rim.
Recipes Courtesy of Danielle Tatarin of Designer Cocktail Company