 | Barcelonnette1 drink Mike Capoferri | Thunderbolt, Los Angeles, CA | Published on imbibemagazine.com (August 23, 2021) |
Ingredients for Barcelonnette Foam:
- 1 ½ oz. Mal Bien Espadín Mezcal
- ½ oz. Suze
- 1 oz. Passion Fruit Syrup*
- ½ oz. fresh lime juice
- ½ oz. fresh egg white (pasteurized if you like)
Method for Barcelonnette Foam:
- Shake all of the ingredients until foamy, then add ice and shake to chill. Strain into a chilled coupe or footed rocks glass. Dash aromatic bitters across the foam
as desired.
Ingredients for Passion Fruit Syrup:
- 250 g. The Perfect Purée Passion Fruit Concentrate, thawed
- 250 g. water
- 300 g. granulated sugar
Method for the Passion Fruit Syrup:
- Combine Passion Fruit Concentrate, water, and granulated sugar in a blender. Blend at low speed until fully incorporated.
- Bottle and refrigerate for use within 2 weeks.
< HERban