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Peter Drobac, Makai Island Kitchen, Santa Cruz Municipal Wharf
1 oz Labiette Castille Bas Armagnac VS
1 oz lightly aged Bajan rum (or any lightly aged white rum)
3/4 oz Licor 43
1/4 oz orgeat
1 oz fresh lime juice
1/2 oz white grapefruit juice
3/4 oz passionfruit syrup
Shake all ingredients with cube ice. Strain into large brandy snifter and fill to top with crushed ice. Garnish with a lime wheel and speared Luxardo cherry.
We currently distribute cider, poiré, Calvados, Armagnac and Cognac to fine restaurants, bars, clubs, wedding venues and specialty retailers in the states of WA, CA, NH and Maine through Beauchamp Imports, Inc. To request a tasting for your licensed establishment, or to inquire about distributing our products, please email us at firstname.lastname@example.org. We look forward to sharing our portfolio of fine products with you!