1.5 Tequila Blanco
.5 Amaretto DisAronno
.5 oz Fresh squeezed lemon juice
.5 oz Agave Nectar
1 oz Pineapple Juice
Dash of West Indian Orange Bitters
Top with Coco-Lime Foam*
Garnish with a brulee’d coconut agave pineapple ring and a pineapple leaf. Also a sugar/salt rim on half the glass.
Combine ingredients in a mixing glass and shake througouhly. Strain into a goblet over a large slow melting ice cube. Top with Coco Lime Foam* Place Pineapple ring on a burn free surface, drizzle with agave nectar, top with shredded coconut, and brulee using a chef’s torch.
*COCO LIME FOAM: Fresh Squeezed lime juice (4 limes), Pastuerized Egg White (6 oz), and Coco Real Cream of Coconut (6 oz). Combine ingredients into an ISI whipper and charge. Keep chilled in the refrigerator until ready to be served.
2012 TGI Friday’s Best Margarita Competition – 3rd in the World