hey, bay area people, cocktail lovers and botanigeeks; i’ll be creating & serving a couple of cocktails using garden-sourced ingredients at the San Francisco Botanical Garden on April 18th at 7PM. it should be a nice evening so buy your tickets now as they’re selling a very limited number. hope to see you there.
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- 2 oz cachaça
- ½ oz fresh squeezed lime juice
- ½ oz coconut creme
- ½ oz velvet falernum
- ¼ oz clément sirop de canne
- one egg white
- hibiscus powder
- lime bittersdry shake everything but the cachaca vigorously for 30 seconds. add the booze & ice, and shake again. serve and dust the foam with hibiscus powder.