Bonbon Breakfast
- Bartender: Jess Householder
- Bar: Householder Hospitality, Houston, United States
Serve in
Old-fashioned glassGarnish:
Garnish with orange rose and three coffee beans resting on large ice cube.
How to make:
Smear cocoa, coconut oil and hazelnut in a thin layer in the bottom of a large Tupperware. Pour 1 oz each Napoleon mandarin, rutte oude genever and Borghetti on top slowly. Cover and let sit at room temp over night. Strain through coffee filter. Add 4 drops saline solution. Stir in 4 .5oz coconut water ice cubes until completely dissolved. Pour over large clear ice cube. Spritz with green chartreuse.
| 1 fl oz | Mandarine Napoleon liqueur |
| 1 fl oz | Rutte Old Simon Genever |
| 1 fl oz | Borghetti di Vero Caffè Espresso |
| 2 fl oz | Coconut water |
| 4 drop | Saline solution 10:1 (10g salt to 100ml water) |
| 1 drop | Green (Verte) Chartreuse liqueur |
| 1 cupful | Cocoa powder |
| 3 fl oz | Coconut oil |
| 1 fl oz | Hazelnut sugar syrup |
