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I Need Your Sweet Voodoo

1 drink

Jess Munz, Bartender, Dry Creek Kitchen

Ingredients for I Need Your Sweet Voodoo:

Ingredients for Isi infused Black Pepper Midori:

  • 700 ml Midori
  • 10 g. black pepper, freshly cracked
  • 3 charges N0 2

Method for Isi infused Black Pepper Midori: Add Midori and black pepper to a 1L whipped cream siphon. Charge the siphon 3 times with N02 charges while shaking vigorously after each charge. Let mixture rest in the siphon for 30 minutes. Release the pressure. Strain through a coffee filter to remove any black pepper pieces. Bottle and store.

Ingredients for Blueberry and Pineapple Chamoy:

  • 500 g. water
  • 200 g. pineapple juice
  • 250 g. dried apricots
  • 200 g. dried blueberries
  • 40 g. dried hibiscus flowers
  • 170 g. sugar
  • 4 tbsp. chili lime seasoning
  • 2 tbsp. lime juice

Method for Blueberry and Pineapple Chamoy: Add all ingredients to a pot and bring to a boil. Once boiling, reduce heat and simmer for 30 minutes on low heat. Remove from heat and let cool for 10-15 minutes. Blend in a Vitamix. Label and store for up to 2 weeks.

Method for I Need Your Sweet Voodoo: Combine all ingredients in a cocktail shaker and shake well. Strain over ice and garnish with blueberry and pineapple chamoy.

 

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