Cocktail: SLC Punch | Bartender: Rebeca Figueiredo

SLC Punch is a distinctive cocktail that embraces the earthy essence of avocado leaves infused into coconut milk that is used to clarify it, lending it a unique and captivating character. The robust and warm tones of Flor de Caña 12-year-old Rum find harmony with the citrusy infusion of lime leaves. Complementing this blend, the nutty undertones of pistachio orgeat meld seamlessly with the richness of amontillado sherry wine and chocolate liquor, all enveloped in the zesty embrace of fresh lime juice. This punch is a delightful journey through layers of flavours, creating an experience that lingers on the palate.

Cocktail: SLC Punch | Bartender Atlas

2 oz Makrut-infused Flor de Caña 12*
0.75 oz Amontillado Sherry
1 oz Lime juice
1 oz Pistachio Orgeat**
0.5 oz Cacao liqueur
Coconut cream/Avocado leaves Infusion***

Mix all ingredients of the cocktail, then slowly pour into the infused coconut milk. The ratio of coconut milk to the cocktail mix should be 1:4. Let it sit refrigerated for 2 hours, then strain through a coffee filter until clear (this may take a few passes). Enjoy it over ice.

*Makrut-infused Flor de Caña 12:
6g Makrut leaves
750ml flor de canã
Place the Rum and makrut leaves into a vacuum bag, seal it, and sous vide at 165F for two hours.

**Pistachio Orgeat:
200g Pistachio
660g Hot water
660g Sugar

Pass the Pistachio and the water through a blender for 2 minutes. Fine strain through a cheesecloth. Add the sugar and blend it again until the sugar dissolves.

***Coconut cream/Avocado leaves Infusion:
5g avocado leaves
1 can of coconut cream (398ml)
Place the coconut cream and the avocado leaves in a vacuum bag, seal it, and sous vide at 165F for two hours.

Rebeca Figueiredo
Rebeca aka Bex , i started my cocktail journey 4 years ago. Established in Toronto, working at bar raval.
Passionate about creating cocktails and trying them.