Spiced Rum Banana Foster
One of our favorite desserts, second act: bananas caramelized in brown sugar and butter, a custard built in the Foster pan, and a pour of spiced rum that never meets the flame.
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Sambuca Espresso
Caffe corretto rebuilt as ice cream: a dark espresso custard with a clean anise finish and a proper dose of sambuca.
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Cava Peach Saffron
A Bellini rebuilt as custard, with roasted peach, pale saffron gold, and a bottle of cava working twice.
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Limoncello Sorbet
Frozen limoncello with the volume turned up: fresh lemon in front, the liqueur underneath, and a texture that stays soft straight from the freezer.
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Mojito Mint Chip
A mojito turned into mint chip: spearmint and lime over white rum, cracked through with dark chocolate.
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Bourbon Sour Cherry
A whiskey sour built around tart cherry, churned cold and kept scoopable straight from the freezer.
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Paloma Grapefruit
Blanco tequila and bittersweet ruby grapefruit with a salted swirl running through it: the Paloma, frozen and kept deliberately tart.
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Cachaça Passion Fruit
Cachaça’s grassy bite against tart passion fruit custard, with lime keeping the edges sharp: the batida de maracujá, frozen.
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Pisco Sour Sorbet
Pisco, fresh lime and lemon, a measured cap of egg white, and a few drops of Angostura. The Pisco Sour, reframed as a sorbet.
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Midori Honeydew
Midori, ripe honeydew, lime zest, and a clean vodka backbone. The melon liqueur, reframed and frozen.
