Ingredients

40ml toasted cassava pisco
20ml Campari
20ml beeswax vermouth

Instructions

1.Stir and garnish with orange.
2.TOASTED CASSAVA PISCO
3.Toast 150g of cassava in the oven at 200°C for 25-30 minutes until golden.
4.Add to a bottle of Pisco and leave to infuse overnight.
5.Strain and rebottle.
6.BEESWAX VERMOUTH
7.Melt 150g of beeswax in a steamer.
8.When it’s melted, very quickly pour it into an empty bottle and turn the bottle, to cover the inside with wax.
9.Once the wax is solidified, pour vermouth into the bottle and leave it overnight to infuse.

Bites Patrick Schmitt – Head Chef at Madame George / Drinks Andrea Marseglia – Head Bartender at Madame George / Photography Jason Creaghan

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