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The passing of a GreaT person, who impacted many is never easy... R.i.p to my Brother @beeonemfu, you were my Brother not only because of the HiPHoPUniTeDMoVeMenT but overall in General... My condolences to all of his family and LoVeD ones, a special Genuine loving person that will definitely be missed...🙏 Dropped 8/23/2017
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@thepiscopeople with repost @drinks.happy ・・・
The Machu Pisco has hints of toasted coconut, vanilla syrup, delicious Pisco and more.
Ingredients: • 50mL Toasted Coconut infused Pisco • 10mL Fino Sherry • 10mL Vanilla Syrup • 1 Bar spoon Absinthe • 3 Cumquats (cut in half) • 1 Kiwifruit (cut into cubes) • Thai lime leaves
1. In a cocktail shaker, muddle kiwi and cumquats unti juice is released.
2. Add remaining ingredients and shake hard with ice.
3. Fine strain over fresh ice into a rocks glass, garnish with a half cumquat and Thai lime leaves. *To make toasted coconut infused pisco: Place one cup of shredded coconut in a dry pan over medium heat. Stir constantly until about half of the coconut is golden brown. In a clean 1L jar, place the toasted coconut and 1 bottle of pisco. Seal the jar and allow to macerate for 24 hours. Strain the pisco through a coffee filter and it’s ready to use!
Need your own bottle of Pisco? Shop here > www.thepiscopeople.com.au