250 grams Bourbon
250 grams Apple juice
100 grams Grand Marnier
50 grams Pernod
150 grams Pomelo juice
100 grams Lime juice
50 grams Mangosteen puree
100 grams Syrup
10g Sucrose ester (Sucro)
Bring Syrup and Sucrose ester to a boil, whisking carefully.
Add juices off heat, and then alcohols, emulsifying with a hand blender.
Strain, and reserve until needed.
I am very thoughtful in the morning
Nothing rhymes with mangosteen
Juicy lime segments
Taking out the seeds before juicing is kind of the ride
Breakfast of Champions, a three pints a jimmy bean
Even the scale is a bit shaky
This is what I call mise en place
We made some fresh apple juice and just decanted the juice
I warmed up the syrup in the recipe to disperse the sucrose ester
I quickly mix in the apple juice
And finally the mangosteen puree, the whiskey, grand marnier and pernod
Who wants to be a millionaire?
With the heat low or off, I add the citrus juices
Bubbles brought to you by the letter B
A gentle tilt and angled head make for the best foam
The pour - And finally strain and reserve for your guests