Pan Roasted Tasmanian White Fish, Snow Peas, Veloute and Herbs - Recipe by Chef Nick Raitt
This dish came onto the menu in my first Summer at Josef Chromy and quickly became a customer fav...
15mL butterscotch Schnapps
15mL vanilla syrup
15ml Bottega Liquor 'Fior di Latte'
30mL Disaronno Amaretto
15ml Baileys
15mL Frangelico
15mL vodka
Add all the ingredients to a shaker. Wet shake all ingredients and double strain into a Coupe or Nick and Nora glass.
To garnish, use chocolate powder and make a line in the middle. Using a straw or toothpick, create a leaf pattern in the foam.
Recipe provided by Naked Racer Bar Cafe