- 50 ml Waqar pisco
- 15 ml Roasted coconut & rhubarb sirup*
- 10 ml Fresh espresso
- 20 ml Muscat wine
- 5 ml White chocolate liqueur
- Garnish: coconut ice cream & dehydrated roasted coconut & rhubarb crunch
* Roasted coconut & rhubarb sirup: Roast 100 grams of coconut and cook it with 300 grams of fresh rhubarb and 200 grams of sugar. Then strain. After you strain it, take the rhubarb & coconut and dehydrate it. Use it as a crunch on the top of the ice cream as a garnish.
**How to Throw A Drink by Supercall
Tools: Shaker tin set / Julep strainer
Step One: Fill one of the shaker tins with ice and add all of your cocktail’s ingredients. Nestle the julep strainer into the tin at a 45-degree angle.
Step Two: Hold the cocktail-filled tin in your dominant hand, securing the julep strainer. Hold the empty tin in your other hand.
Step Three: Raise both tins above your head.
Step Four: Start pouring the filled tin into the empty tin. As you pour, slowly lower the tin catching the liquid, holding it at a slight angle so the cocktail falls onto the inside wall of the tin. Ideally your liquid will have just finished pouring when your catching hand reaches your midsection
Step Five: Bring both tins back to chest height and pour the cocktail back into the original tin (which still contains your ice and other solid ingredients).
Step Six: Repeat steps 2-5 four to five times until your cocktail is properly chilled and aerated.