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Passion for Democracy

Passion for Democracy

1 drink

Josh Goldman, Mixologist/Bar Consultant at Belcampo Santa Monica

    • ¾ oz. Denizen Merchant’s Reserve 3-year rum
    • ¾ oz. Denizen Merchant’s Reserve 8-year rum
    • ¾ oz. The Perfect Purée of Napa Valley Passion Fruit Concentrate, thawed
    • ½ lemon, juiced
    • ½ lime juice
    • ½ oz. cocoa nib curacao
    • ½ oz. hazelnut orgeat
    • 1 dash of Angostura bitters
Hazelnut Orgeat ingredients:
    • 500 grams of roasted and peeled hazelnuts coarsely ground (about 1 pound of hazelnuts, coarsely ground like the grind used for French Press coffee)
    • 375 grams of white sugar
    • 375 grams of filtered water
Cacao Nib Curacao ingredients:
    • 750 ml Pierre Ferrand Dry Curacao
    • 2 oz. Valrhona cacao nibs
Method:
1. Hazelnut Orgeat Method: Combine all ingredients in a cryovac bag and circulate at 150 degrees farenheit for four hours. Strain through a fine mesh strainer pressing on the hazelnut pulp to extract all liquid, date and label. Store, refrigerated, in an airtight container for up to two weeks.

Cacao Nib Method: Combine all ingreidnts in a cryovac bag and circulate at 150 degrees F for four hours. Strain through a fine mesh strainer back into the original bottle, date and label.

“Passion for Democracy” Method: Swizzle in a rocks glass with crushed ice, garnish with an orchid and a bouquet of mint and optional dusting of powdered sugar.