Tempura Moreton Bay Bugs with Amazu Ponzu Sauce - Chef Recipe by Stuart McGill
You can’t go past these decadent crisp light bites of tempura deliciousness.
15mL Mr. Black Coffee Liqueur
30mL Bocian Salted Caramel Liqueur
30mL espresso
Pinch of sugar
Biscoff spread
Crushed Biscoff biscuits
Add all of the ingredients into a cocktail shaker.
Shake and double strain.
Coat Biscoff spread and Crumb around coupe rim.
Serve in Coupe martini glass.
Recipe provided by Hyde Paradiso