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.