1 oz crème de menthe
.75 crème de cacao
1.5oz Rum
2 dashes of orange bitters
Served up
Garnish with shaved chocolate and grasshoppers
El Infierno (created by Casa Neta, NYC)
4oz Del Amigo Mezcal
2oz Plantation Pineapple Rum
2oz Passionfruit Syrup
1.5oz Fresh Lime Juice
.1oz Agave Syrup
1oz Falernum
.25oz Housemade Grenadine
4 dashes Vieux Pontarlier Absinthe
(Serves 2 – 3 people)
Perla Negra (created by Jim Kearns for Slowly Shirley)
2 oz Santa Teresa 1796
.5 tsp activated charcoal
1 oz kalamansi
1oz orange juice
.5 oz honey
.5 oz ginger
1oz arrack
top: 2 oz Sorrel
Method:
Add activated charcoal to shaker. Add the rest of the ingredients, except the sorrel. Shake with about three large ice cubes. Strain over crushed ice into vessel. Pack a lit votive candle into the crushed ice on top of the cocktail. Measure and pour the sorrel around the candle.
Vessel: Skull bowl
Ice: Crushed
Garnish: Candle and orchids garnish
