Paradijs
- Bartender: Kai Lucas
- Bar: European Bartender school/ metropolis by Marcus Samuelsson, Brooklyn, United States
Serve in a
Tiki mug or collinsGarnish:
add one dashes of peychauds on top, Beautiful mint sprig, with three mandarine slices on a skewer, icing sugar on top of mint and mandarines.
How to make:
1. Prepare your mint and skewered Mandarines.
2. Add All ingredients except for one dash of peychauds into your shaker.
3. Add Kold Draft ice and shake for approximately 15 seconds.
4. Strain into an empty Tiki Mug (preferably a clear one because the color is beautiful).
5. Add dry Freshly crushed Ice to create a dome on top of the glass.
6. Add your 1 dash of Peychauds that is left on top of the cocktail.
7. Garnish with the mint sprig and Mandarines and sprinkle icing sugar on top.
8. Serve with a smile :).
| 1 1/2 fl oz | Mandarine Napoleon liqueur |
| 1 fl oz | Chateau de Laubade VSOP Bas Armagnac |
| 2/3 fl oz | Lemon juice (freshly squeezed) |
| 2/3 fl oz | Routin 1883 Orgeat syrup |
| 3 dash | Peychaud's Aromatic Bitters |
| 1 dash (4 drops) | Saline solution 4:1 (20g sea salt to 80g water) |
