Recipe by: NICK VORDERMAN
2 oz guava puree
2 oz cold brew concentrate
2 oz orange
1 oz simple syrup*
1 oz passion fruit puree
3 oz honey syrup**
16 oz ice
2 oz lime juice
Split recipe between 2 tins and balance with measured ice. Transfer into a 12 oz vessel.
Try garnishing it with orchids and coffee(grated).
*Instructions for simple syrup:
1 pound of organic cane sugar is added to 1 pound of water.
It needs to be shaken and stirred strongly until sugar gets completely dissolved.
Do not cook. Refrigerate it.