Tropicobbler

Japanese Whiskey, Wasabi, Passionfruit, Lime, White Creme de Cacao, Vanilla, and Orange

Bartender Stacey Swenson | New York
Yield: 1 cocktail

Adapted by StarChefs | May 2021

INGREDIENTS:

Wasabi-Passionfruit Syrup:
160 grams boiling water
160 grams white sugar
12 grams wasabi powder
80 grams passion fruit puree

Vanilla-Islay Mist:
1 ounce peated Islay Scotch
1 ounce vnlla Extract Co. All Natural Vanilla Extract + Orange

Assembly:
1 ½  ounces Japanese whiskey
½ ounce Giffard white creme de cacao
¾ ounce Wasabi-Passionfruit Syrup
¾ ounce fresh lime juice
¼ teaspoon vnlla Extract Co. All Natural Vanilla Extract + Orange
Pinch of salt

METHOD:

For the Wasabi-Passionfruit Syrup:
Combine the water, sugar, wasabi powder and passion fruit. Stir well. 

For the Vanilla Islay Mist:
Combine the scotch and extract into an atomizer. 

To Assemble and Serve:
Combine all ingredients in a shaker tin with ice. Shake and strain into a snifter glass over fresh crushed ice. Garnish with a mint spring, grated white chocolate and a spritz of the Vanilla-Islay mist.

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