The Suffering Caesar
Sorso Lounge
Ingrédients
2 oz Pineapple Rum
1 oz Mango Puree
3 cloves of black garlic
Organic honey
¼ oz Scotch Bonnet Hot sauce
½ oz fresh squeezed Lime juice
¼ teaspoon black pepper
5 oz Mott's Clamato classic
Bone Broth and classic Caesar recipe ice cubes
1.5 oz Coconut Worcestershire marinade
Rimmer spice blend
Garniture
Guatemalan Tamale
Lime wedge
Edible orchid
Fresh crack of black pepper
Givrage
1 tbsp Smoked Paprika
1 tbsp Celery Salt
1 tbsp Sumac
½ tbsp Nutmeg
1 tbsp Black Lava Salt
1 tbsp Coconut flakes
1 tbsp Steak spice
2 tbsp Chipotle Mango Seasoning
Préparation
1In a mixing glass add the rum, mango puree, coconut Worcestershire marinade, scotch bonnet hot sauce, lime juice & Mott's Clamato.
2Add in and muddle the black garlic and cracked black pepper. Add the 2in x 2in bone broth Caesar ice cubes and stir to blend and chill.
3Rim a 18oz glass with organic honey and the rimmer spice blend. Add into the 18oz glass the 1in x 1in bone broth Caesar ice cubes and fill to the top. Pour in the mixed and chilled Caesar.
4Torch nutmeg over top and then garnish with a Guatemalan Tamale, lime wedge and edible orchid and a fresh crack of black pepper to finish.
