Devilish Desert Delights By LAURENT GRECO of Bar Academy Paris www.baracademy.net Photos by LORAN DEHRINES

L’AMIRAL

-1 oz Grey Goose La Poire
-3/4oz Funkin Chocolate Puree
-Half of a canned Pear
Method: In a mixing tin with ice combine 1 oz Grey Goose La Poire.  Shake and strain into a chilled martini glass. Then place a half pear (the ones than comes in cans) in the glass and on top pour some Funkin Chocolate Puree. This cocktail can be served with a spoon – it also does a delicious dessert.
Garnish: Spoon.

MARS ATTACK

-1 oz Grey Goose La Poire
-1 oz Funkin Chocolate Puree
-Mars Candy bar wrapped
-Orange slice
Method: In a mixing tin with ice combine 1 oz Grey Goose La Poire and 1 oz Funkin Chocolate Puree.  Shake and strain into a glass on top of where you have placed a MARS candy bar a slice of orange to close it up.
Garnish: Mars candy bar.

GREY GOOSE L’ORANGE NUTELLA MARTINI

-1 oz Grey Goose L’Orange
-1/2 oz Fresh squeezed Orange Juice
-2 good spoons of NUTELLA
Method: In a mixing tin with ice combine 1 oz Grey Goose L’Orange, 1/2 oz Fresh squeezed Orange Juice and 2 good spoons of NUTELLA.  Shake and strain into a chilled martini glass.
Garnish: Decorate with a zeste of orange cut into a lighting bolt.