Ingredients
| 40ml toasted cassava pisco | |
| 20ml Campari | |
| 20ml beeswax vermouth |
Instructions
| 1. | Stir and garnish with orange. |
| 2. | TOASTED CASSAVA PISCO |
| 3. | Toast 150g of cassava in the oven at 200°C for 25-30 minutes until golden. |
| 4. | Add to a bottle of Pisco and leave to infuse overnight. |
| 5. | Strain and rebottle. |
| 6. | BEESWAX VERMOUTH |
| 7. | Melt 150g of beeswax in a steamer. |
| 8. | When it’s melted, very quickly pour it into an empty bottle and turn the bottle, to cover the inside with wax. |
| 9. | Once the wax is solidified, pour vermouth into the bottle and leave it overnight to infuse. |
Bites Patrick Schmitt – Head Chef at Madame George / Drinks Andrea Marseglia – Head Bartender at Madame George / Photography Jason Creaghan
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