A few weeks ago the Culinary and Beverage teams united for our first official ‘Cocktail Sessions.’ Drew (our Beverage Director) and I have been anxious to try out some more culinary-driven recipes and innovative styles of execution. We started things off with a housemade aji amarillo syrup for spice, cachaça for a Brazilian kick, some sweet mango – and fresh basil. I’ll start posting the recipes for you to try at home (give a shout if you have any questions!)
Stay tuned for some shots from the second sessions….
.5 oz aji amarillo syrup
1.5 oz cachaca
.5 oz fresh mango juice
.5 oz fresh passion fruit juice
.5 oz fresh lime juice
1 oz. prosecco
3 leaves, muddled fresh basil
notes: next time around – reduce passion fruit, add more spice!