THE CRÊPE SUZETTE

THE CRÊPE SUZETTE

56.7g Cognac

7g Grand Marnier

14g Fresh Lemon Juice

42.5g Fresh Orange Juice

14g Crêpe Suzette Syrup

“Not So Vanilla” Cocktail Perfume

Garnish:

Crêpe Suzette Tuile

Brûléed Orange

Edible flower 

Rim:

Orange RimLicks  Powdered Sugar

Method:

Rim cocktail glass with Orange RimLicks, then powdered sugar. Attach Crêpe Suzette Tuile by setting it in place with Magic Freeze Spray. Set aside. In a cocktail shaker with ice, combine all cocktail ingredients. Shake vigorously to chill and dilute. Double-strain into the prepared cocktail glass over a large ice rock. Brûlée a single orange segment with a torch, and place it on top of the ice. Finish with a mist of “Not So Vanilla” Cocktail Perfume.

Crêpe Suzette Syrup:

Ingredients:

1/2 Stick Salted Butter

Juice & Zest of one large Orange

2 Tbs Brown Sugar

1 Tbs Grand Marnier

Method:

Melt the butter in a small sauté pan over medium heat. Grate the orange zest, then squeeze in the orange juice. Add sugar and cook over high heat until the syrup thickens, about one minute. Watch carefully, not to burn. Stir in the Grand Marnier. Allow to cool and strain through a fine mesh strainer.

Crêpe Suzette Tuile :

45g Orange Soda

20g Grand Marnier

60g Oil

15g Flour

5g Sugar

Pinch of salt