MASTERCLASS – MILANA KURS
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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.
-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.
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