Floral elderflower folded into a peach-cream custard, with St-Germain pulling everything toward a champagne-cocktail reading — late spring on a spoon.
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Cointreau Creamsicle
Orange zest steeped in cream and brightened with Cointreau and fresh juice — a grown-up creamsicle with twice the vanilla and none of the stick. Clean, citrusy, and gone before you’re ready.
Mai Tai Macadamia
Appleton 12-Year, orange curaçao, orgeat, and toasted macadamia halves — the Mai Tai, frozen and improved.
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.
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.
Gin Basil Lemon Drop
Bright lemon custard, fresh basil steeped in the cream, London dry gin pulling the whole thing toward the gin-basil smash — cocktail on a spoon.
