"Como Le Fleur | Crafted Pour"

"The only thing I love more than a good meal is a good cocktail, so i really love when i can combine the two. I know this isn't revolutionary, but if we look at cocktails the same way we look at food and find ways to accentuate our favorite part of a dish thru the bottle, cocktails become more interesting. I love trying to identify that certain ingredient in a dish and finding a way to incorporate it in a cocktail. For this particular drink, I was inspired by a simple cookie that came at the end of my meal at a Chinese restaurant. I used Sakura and Lillet Rose to add layers of soft floral notes to this fruity and refreshing cocktail. Raspberry Jam Recipe 4 cups Crushed Fresh Raspberry 4 cups Fine White Sugar 6 drops Sakura Extract Cook the rapsberries in sugar over low heat until all sugar dissolves. Add 6 drops of Sakura Extract and let cool. Refrigerate until the jam thickens. Editor’s Note: Sakura extract is a pre-bottled product made from Japanese Cherry Blossoms.", "undefined", "Como Le Fleur",

"Ingredients"

Como Le Fleur By , May 8, 2009 The only thing I love more than a good meal is a good cocktail, so i really love when i can combine the two. I know this isn't revolutionary, but if we look at cocktails the same way we look at food and find ways to accentuate our favorite part of a dish thru the bottle, cocktails become more interesting. I love trying to identify that certain ingredient in a dish and finding a way to incorporate it in a cocktail. For this particular drink, I was inspired by a simple cookie that came at the end of my meal at a Chinese restaurant. I used Sakura and Lillet Rose to add layers of soft floral notes to this fruity and refreshing cocktail. Raspberry Jam Recipe 4 cups Crushed Fresh Raspberry 4 cups Fine White Sugar 6 drops Sakura Extract Cook the rapsberries in sugar over low heat until all sugar dissolves. Add 6 drops of Sakura Extract and let cool. Refrigerate until the jam thickens. Editor’s Note: Sakura extract is a pre-bottled product made from Japanese Cherry Blossoms. The only thing I love more than a good meal is a good cocktail, so i really love when i can combine the two. I know this isn't revolutionary, but if we look at cocktails the same way we look at food and find ways to accentuate our favorite part of a dish thru the bottle, cocktails become more interesting. I love trying to identify that certain ingredient in a dish and finding a way to incorporate it in a cocktail. For this particular drink, I was inspired by a simple cookie that came at the end of my meal at a Chinese restaurant. I used Sakura and Lillet Rose to add layers of soft floral notes to this fruity and refreshing cocktail. Raspberry Jam Recipe 4 cups Crushed Fresh Raspberry 4 cups Fine White Sugar 6 drops Sakura Extract Cook the rapsberries in sugar over low heat until all sugar dissolves. Add 6 drops of Sakura Extract and let cool. Refrigerate until the jam thickens. Editor’s Note: Sakura extract is a pre-bottled product made from Japanese Cherry Blossoms. Ingredients: - El Tesoro Reposado Tequila - Lillet Rose Instructions: Shake, strain over ice in Old Fashioned Glass. Garnish with Babies Breath. Tequila,El Tesoro Tequila,Lillet Rose,Agave Nectar,Grapefruit,Lime,Raspberry,Sakura,Sours,Refreshing,Signatures,All Recipes