 | Passion for Democracy1 drink Josh Goldman, Mixologist/Bar Consultant at Belcampo Santa Monica |
| • | 3/4 oz. Denizen Merchant’s Reserve 3-year rum |
| • | 3/4 oz. Denizen Merchant’s Reserve 8-year rum |
| • | 3/4 oz. The Perfect Purée Passion Fruit Concentrate, thawed |
| • | 1/2 lemon, juiced |
| • | 1/2 lime juice |
| • | 1/2 oz. cocoa nib curacao |
| • | 1/2 oz. hazelnut orgeat |
| • | 1 dash of Angostura bitters |
| Hazelnut Orgeat ingredients: | |
| • | 500 grams of roasted and peeled hazelnuts coarsely ground (about 1 pound of hazelnuts, coarsely ground like the grind used for French Press coffee) |
| • | 375 grams of white sugar |
| • | 375 grams of filtered water |
| Cacao Nib Curacao ingredients: | |
| • | 750 ml Pierre Ferrand Dry Curacao |
| • | 2 oz. Valrhona cacao nibs |
| Method: | |
| 1. | Hazelnut Orgeat Method: Combine all ingredients in a cryovac bag and circulate at 150 degrees farenheit for four hours. Strain through a fine mesh strainer pressing on the hazelnut pulp to extract all liquid, date and label. Store, refrigerated, in an airtight container for up to two weeks. Cacao Nib Method: Combine all ingreidnts in a cryovac bag and circulate at 150 degrees F for four hours. Strain through a fine mesh strainer back into the original bottle, date and label. “Passion for Democracy” Method: Swizzle in a rocks glass with crushed ice, garnish with an orchid and a bouquet of mint and optional dusting of powdered sugar. |