3 cl Lavender & Pineapple Tequila
2 cl Agave nectar
3 x fresh pineapple wedges
2 x fresh lime wedges
Muddle pineapple and lime in the bottom of shaker
Add all other ingredients.
Shake with blocked ice and double strain.
Garnish: Hot white choc & coconut foam
White Chocolate/Coconut Foam
400 ml Coconut cream
500 g White chocolate
Combine all ingredients and melt using micro wave.
Transfer to siphon and charge w 2 cream bulbs.
Keep in thermo bath @ 60 degrees.
Refrigerate at end of service.
Lavender & Pineapple infusion
10 grams Dried Lavender
½ Fresh Pineapple
1L Blanco Tequila
Sous vide for 4 hours @ 45 degrees.