CE002 was inspired by tropical ingredients and the duality of star anise with its refreshing yet savory flavors. The white rum was rapidly infused with the spice, using a cream whipper. This technique was popularized by Dave Arnold and involves the use of nitrogen. Rapid infusion allows for a shorter amount of time needed to fully integrate flavors into a spirit. This process brings out the minty aspect of the star anise, as opposed to traditional steeping. The resulting cocktail has more depth and highlights the distinct flavor of each ingredient used.

Enjoy CE002 on the rocks for pronounced notes of star anise and green apple. Alternatively, it may be enjoyed with egg whites for a more creamy take, with notes of coconut and vermouth.

Volume
350mL

ABV
20.18%

Ingredients
Coconut Liqueur, Star Anise Rapid-Infused White Rum, Dry Vermouth, Lemongrass Syrup, 10% Malic Acid Solution

Allergens
Alcohol, Anise, Malic Acid

Aroma
Star Anise, Vanilla

Tasting Notes
Coconut, Star Anise, Green Apple

Serving Suggestion

On The Rocks: Pour approximately 2.75 oz. of the cocktail into a Rocks Glass over ice. (Notes: Star Anise, Green Apple)

Alternative Method: Pour 2.75 oz. of the cocktail into a shaker (Boston or Cobbler) with 0.5 oz. of egg whites. Give the mixture a dry shake (without ice) for 30 seconds. Add ice to the shaker and perform a hard shake (with ice) for 15–20 seconds. Double strain the cocktail (Hawthorne and Fine Strainer) into a Coupe Glass. (Notes: Coconut, Vermouth)

Garnish
Star Anise

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