Mixology Recipes
The Sun Beam
Notes from Michael LaPenna, Mixologist at Mandarin Oriental, Las Vegas:
“I wanted let the chamomile shine. I didn’t want to mask the delicate blend with dominant flavors. So I infused the cachaça with chamomile for ten days, allowing the taste to come out. Pairing the infusion with sage honey tied it all together.”
The Sun Beam Cocktail
INGREDIENTS
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2 oz. TEALEAVES Chamomile-Infused Cuca Fresca Cachaça (see recipe below)
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1 1/2 - 2 oz.Aperitif Wine
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3/4 oz.Elderflower Liqueur
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3/4 oz. Honey and Sage Syrup (see recipe below)
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1/2 oz. Egg Whites
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Garnish Water
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Garnish Gold Dust & Edible Flowers
STEPS
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Combine all ingredients (except garnish) in shaker.
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Shake vigorously for about 1 minute.
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Strain into glass over ice.
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Garnish with gold dust and edible flowers.
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Enjoy!
TEALEAVES Chamomile-Infused Cuca Fresca Cachaça
INGREDIENTS
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2 oz. Cuca Fresca Cuchaça
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2 TEALEAVES Organic Chamomile Blossoms Whole Leaf Pyramid Teabags
STEPS
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Add Cuca Fresca Cachaça to vessel.
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Add 2 TEALEAVES Chamomile Blossoms Whole Leaf Pyramid Teabags to Cuca Fresca Cachaça.
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Stir and let steep for 15+ minutes.
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Remove teabags.
Honey and Sage Syrup
INGREDIENTS
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1/2 cup Mild Honey
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1/2 cup Water
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6 Sage Leaves
STEPS
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Combine honey, water and sage leaves in medium sized saucepan over medium-high heat until boiling.
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Reduce heat to low and stir constantly for about 1 minute until honey is completely dissolved.
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Remove from heat completely and let cool.
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