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!

This drink is a nice balance of tart, sweet, and spicy the egg whites add some froth to it and give a velvety mouth feel. Add a couple more dashes of green chili sauce if you like the heat!

Tangelo’s are my favorite seasonal citrus fruit aside from Blood Oranges...

FEATURE RECIPE for November, 2008

Nyam Cocktail
2 oz. Gin
3 tsp Yam puree *
3/4 oz Spiced Honey Simple Syrup
1/2 oz. Fresh Lemon Juice
1/4 oz Armagnac
dash of Fee Brothers Lemon Bitters
Sugar Rim

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.

*Poke a few holes in a Yam and Bake in the oven at 375 for 45 min - 1 hour. No need to wrap in tin foil. Once the yam is cooked let it cool and then peel it open. Voila, scoop out the yam and mix yourself a drink! A perfect cocktail to try when having Yams for dinner!

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Recipe for October/November 2008
Recipe for August/September 2008
Recipe for June/July 2008
Recipe for May 2008

Recipes Courtesy of Danielle Tatarin of Designer Cocktail Company