Cherry Chile Jam
A nonalcoholic cocktail designed as a pairing for a peanut miso ice cream dish.
- story: Mary Anne Porto
- photo:
A nonalcoholic cocktail designed as a pairing for a peanut miso ice cream dish.
This recipe employs a blender to create “fluffy” grapefruit juice with ease.
Tyler Stevens uses verjus (fresh, unfermented grape juice) in this drink, which features an entire ounce of Peychaud's bitters alongside Pierre Ferrand Ambre.
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