50ml Kettle One Vodka,
20ml Peppermint Syrup, from a simple tea infusion 1:1
On the side
50ml coconut cream
25ml coconut milk, 2.5 ml simple syrup,
3 dashes peppermint bitters
Build and chill before serving, mint sprig garnish.
Dark chocolate and mint chocolate garnish,
Drink credit should go to VesperBKK bar team.
Inspiration after dinner cocktails every sip should follow on to the milk then the chocolate for a Petits fours experience.
Petits fours were traditionally made in a smaller oven next to the main oven. In the 18th century some bakers made them during the cooling process of coal-fired brick ovens to take advantage of their stored heat, thus exploiting coal’s high burning temperature and economizing on its expense relative to wood.
Petits fours come in three varieties:
- Glacé (“glazed”), iced or decorated tiny cakes covered in fondant or icing, small éclairs, and tartlets
- Salé (“salted”), savoury bite-sized appetizers usually served at cocktail parties or buffets
- Sec (“dry”), dainty biscuits, baked meringues, macarons, and puff pastries