 | Chupacabra1 drink Vincent Lundeen | Bartender | Andaz Napa |
Ingredients for Chupacabra:
• 1 ½ oz. Charbay Blood Orange Mandarin Vodka
• ¾ oz. The Perfect Purée Camu Camu Puree, thawed
• ¾ oz. lime juice
• ½ oz. pineapple juice
• ¼ oz. Crème de Noyaux
• Soursop & Coconut foam
• blackberry reduction
Ingredients for soursop & coconut foam:
• 100 ml. The Perfect Purée Soursop Puree, thawed
• 450 ml. coconut milk
• ¼ cup powdered sugar
Ingredients for blackberry reduction:
• 7 oz. The Perfect Purée Blackberry Puree, thawed
• ½ cup water
• 1 tbsp. lemon juice
• 1/3 cup honey
• 1/8 tsp. cinnamon
• 1/8 tsp. allspice
• 1/8 tsp. nutmeg
Method for coconut foam: Whisk all ingredients together until powdered sugar is dissolved. Pour into whipped cream dispenser and charge.
Method for blackberry reduction: Combine all ingredients except honey into a sauce pan and bring to a simmer. Add honey and stir until dissolved. Reduce for 10-15 minutes on low to medium heat, stirring occasionally. Strain to remove any blackberry pulp and chill for service.
Method for Chupacabra: Combine all ingredients (excluding soursop & coconut foam and blackberry reduction) into a mix tin with ice. Stir to mix and strain into rocks glass. Add ice. Top with Perfect Purée Soursop Puree, coconut foam, and blackberry reduction.