Mixologist Orson Salicetti of Apothèke – New York, NY
Adapted by StarChefs.com
Yield: 1 Cocktail
Israeli Mint Water Reduction:
1 bunch Israeli mint
Assemble and Serve:
2 ounces red bean ice cream
2 ounces premium vodka
1 ounce Israeli mint water reduction*
¼ ounce agave nectar
A generous sprinkle of Venezuelan premium cacao
For the Mint Reduction:
Fill a container with half hot water and half mint leaves. Close the lid and leave for one hour. Strain the water out into a squeeze bottle.
To Assemble and Serve:
Mix all ingredients except the cacao in a mixer and shake vigorously with ice for ten seconds. Pour the mixed product through a strainer into a vintage champagne glass or martini glass. Sprinkle a generous amount of cacao on top of the finished product. Then garnish with baby mint leaves.