Maya Paloma

Tequila-infused white chocolate*, grape juice, honey-infused tonka beans*, lemon juice, Litchi Hive Bubbles by Nico de Soto

Ingredients

*For the tequila infused with cocoa butter (50mL)

50g - White Chocolate

Tequila 5ml

*For honey-infused tonka beans (15mL)

1 tonka bean

Hot water

Hive Bubbles Litchi

25mL - Lemon juice

15mL - Lemon juice

Pinch of salt

Shaker

Highball Spear

*Tequila infused with cocoa butter

Mix 50g of white chocolate per bottle of tequila. Cook under vacuum at 50°C for 30 minutes. Leave to stand for 24 hours, freeze and filter.

*Honey-infused tonka beans

Mix 3 parts lychee honey with 1 part hot water. Add one peeled tonka bean per litre. Leave to infuse for 48 hours and filter.

Mix it all together.

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