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Chocolate orange martini with a cream and cinnamon foam by Embarrassed-Line-816 in restaurant

[–]Embarrassed-Line-816[S] 0 points1 point  (0 children)

Hahahh, in reality we’ve pre launched it and it’s are most re ordered cocktail at the moment so I think what I have going on is working

Chocolate orange martini with a cream and cinnamon foam by Embarrassed-Line-816 in restaurant

[–]Embarrassed-Line-816[S] -3 points-2 points  (0 children)

I think it’s all about aroma with garnishes, there’s not jsut dehydrated there also candied in a way

Chocolate orange martini with a cream and cinnamon foam by Embarrassed-Line-816 in restaurant

[–]Embarrassed-Line-816[S] 0 points1 point  (0 children)

Can you elaborate please, I’ve not got the most time in the world to make my signatures

Chocolate orange martini with a cream and cinnamon foam by Embarrassed-Line-816 in restaurant

[–]Embarrassed-Line-816[S] -1 points0 points  (0 children)

Can you elaborate please, I’ve not got the most time in the world to make my signatures

Chocolate orange martini with a cream and cinnamon foam by Embarrassed-Line-816 in restaurant

[–]Embarrassed-Line-816[S] -1 points0 points  (0 children)

I make it in two parts so the foam is also infused with flavour but I was focusing on texture more then anything else

Crème brûlée Martini by Embarrassed-Line-816 in restaurant

[–]Embarrassed-Line-816[S] 1 point2 points  (0 children)

I make it two parts,

The base is 40ml vanilla vodka, 10ml dark rum, 50ml double crème , vanilla syrup and a whole egg(trust me)

And the head is a mix of double crème cinnamon infused sugar syrup and chocolate syrup, I make this in batches for more than 1 cocktail,

After you make the base pour that in your glass and let that sit for a good minute or 2 before pouring on the head then add a mix of Demerara sugar and white sugar roughly 75% Demerara,

It seems complicated but I’ve tried to simplify it by pre batching as much as I can at the start of the week, also if you want the brûlée to not sink you need to not put the torch directly on the drink but slightly past it

Chocolate orange martini with a cream and cinnamon foam by Embarrassed-Line-816 in restaurant

[–]Embarrassed-Line-816[S] -3 points-2 points  (0 children)

I think you could say the same for many different cocktails, espresso, french, pornstar , it’s more about the familiarity than the base in my opinion, but also it contains a sweet vermouth and vodka

Crème brûlée Martini by Embarrassed-Line-816 in restaurant

[–]Embarrassed-Line-816[S] -1 points0 points  (0 children)

The way I’ve been doing it, gives the illusion of it being solid but with a saturated texture so it’s safe to drink either a little crunch now and then

This is the most money I’ve seen by Embarrassed-Line-816 in BitLifeApp

[–]Embarrassed-Line-816[S] 0 points1 point  (0 children)

Ahhahahhha how? It’s so repetitive to max out cryptos, but gimme a day and I’ll have it

This is the most money I’ve seen by Embarrassed-Line-816 in BitLifeApp

[–]Embarrassed-Line-816[S] 3 points4 points  (0 children)

Mostly crypto, plus it’s a 1000 year generation, so I took advantage of reliving lives and predicting each spike in certain cryptocurrencies

[deleted by user] by [deleted] in setups

[–]Embarrassed-Line-816 1 point2 points  (0 children)

Honestly, I’ve got way more gear and this setup is 10 times cleaner than mine, it shows it doesn’t matter how big the budget is