Caramelized apples folded into a brown-butter custard, with Calvados pulling the whole thing toward the orchard — tarte Tatin without the pastry. This is one of our personal favorites.
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Mezcal Mango Chili
Smoky mezcal stirred into a mango-cream custard with chili heat building in the finish — late-summer sunset on a spoon.
Tequila Lime Coconut
Bright lime curd folded into a coconut-cream custard, with reposado tequila pulling everything toward a frozen margarita — beach cocktail in solid form.
Falernum Ginger Lime
Velvet Falernum, fresh ginger, lime zest — the tiki cocktail, frozen.
Midori Honeydew
Midori, ripe honeydew, lime zest, and a clean vodka backbone. The melon liqueur, reframed and frozen.
Drambuie Heather Honey Oak Crumble
Real honey melted into a Drambuie-spiked custard, topped with a buttery oat crumble that shatters on contact. Tastes like the Scottish Highlands wrapped in a warm kitchen.
Chartreuse Honeydew
Green Chartreuse, ripe honeydew, mint — alpine herbs and summer melon, frozen.
