 | La Caoba Club Cocktail1 drink Michael Jack Pazdon / SolBar; Event - 1st place, Wine Country Cocktail Competition 2011 |
| • | 1 1/2 oz. Charbay Tequila Blanco |
| • | 1/2 oz. The Perfect Purée Carmelized Pineapple Concentrate, thawed |
| • | 1 tsp. The Perfect Purée Ginger Puree, thawed |
| • | 1/2 oz. 5 spice infused agave nectar syrup |
| • | 1/3 oz. lime juice |
| • | 1/3 oz. orange juice |
| • | 1/2 oz. egg white |
| • | 2 drops toasted cardamom-cacao bitters |
| • | Vanilla coffee gel for garnish |
| • | Orange dust for garnish |
| Method: | |
| Combine all ingredients in mixing glass. Dry shake, add ice, and shake again. Strain into a chilled martini glass and garnish with a few drops of the bitters and gel, along with a scattering of the orange dust. Garnish with toasted cardamom-cacao bitters, vanilla coffee gel and orange dust. Serve. | |
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