Blood Moon 1 drink By Katie Fryxell, Bartender, Grossman's Noshery & Bar

Ingredients for Blood Moon:

• 1 ½ oz. Charbay Clear Vodka
• ¾ oz. Lillet Blanc
• spritz of absinthe
• ½ oz. The Perfect Purée Carmelized Pineapple concentrate, thawed
• ½ oz. The Perfect Purée Blood Orange concentrate, thawed
• ¾ oz. lemon juice
• ¾ oz. habanero sichuan syrup
• sugar and ground Sichuan peppercorn dusted pineapple, garnish

Ingredients for Habanero Sichuan syrup:

• 2 parts sugar
• 1 part water
• sliced habaneros
• whole Sichuan peppercorns

Method for habanero Sichuan syrup: Combine and cook on low heat until sugar is dissolved. Let come to room temperature before storing.

Method for Blood Moon:

1. Combine all ingredients except absinthe into a shaker and add ice.
2. Shake until chilled.
3. Strain into a bucket glass and spritz with absinthe.
4. Garnish with a candied pineapple dusted in sugar and ground up peppercorn mixture.