two weeks ago i started infusing fruit and liquor to make desserts. i infused cherry and bourbon and strawberry with tequila and mango with tequila. i let these marinade for two weeks then strained the liquor from the fruit. i reduced the fruit cooking off the liquor with agave to make the toppings. now to figure out how to utilize the infused liquor into cocktails. here is a quick test cake.
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redfoxdi:
@pointman11 I would gladly, but I live in Europe
pointman11:
@redfoxdi i have been considering taking a week to 2 week working vacation to Europe. I hope to find 2 to 5 restaurants to stage' in if i make it out to learn new techniques and garner ideas. I want my own restaurant within the next two years.