Coral COPPER

Ingredients

40ml Musgrave Copper Vanilla

10ml Cointreau

25ml Plum and cardamom puree (to prepare you will need 1.5kg chopped red plums, 150g brown sugar, 2 bar spoon citric acid, cook on stove for 10 minutes till sugar dissolves, add to blender with 1 teaspoon green cardamom pods, blend on high till puréed, strain and store in a squeeze bottle)

Chocolate and lemon foam (to make combine 500ml Bols White Cacao liqueur, 300ml fresh lemon juice, 200ml cellulose and xanthan mix, pour into an ISI whip or cream dispenser, chill and bomb twice with nitrogen gas cartridge)

Garnish - edible flower and edible gold dust

Method: Add first 3 ingredients into a shaker which is filled with ice, shake hard and double strain into an empty shaker. Fill the bottom of a chilled coupe glass with foam and pour in the cocktail through the foam. Don’t add ice. Garnish and then serve.