DJango Unchained Stetson Sidecar
1 1/2 oz John B Stetson Bourbon
1 oz Premium Triple Sec
1/2 oz fresh lemon juice
Garnish with a twist
1 oz Pisa Liqueur
1/3 oz Absolut® vodka
1 oz cream
Fill a shaker with ice and add all ingredients. Strain over ice in a rock glass.
Pisa Chocolate Velvet Mousse.
Recipe by Pastry Chef Debbie Mumford, serves 10
300 grams semisweet chocolate, chopped
2 teaspoons instant coffee, dissolved with 2 teaspoons of water
5 ml Pisa Liqueur
4 egg whites at room temperature
2 egg yolks
¼ teaspoon cream of tartare
2 tablespoons granulated sugar
100 grams heavy cream, whipped
Melt chocolate in a double boiler. Combine the coffee and the egg yolks and set aside. In a separate bowl, whip the egg whites with the cream of tartare. When egg whites turn foamy, add the sugar, whip to medium peaks, and set aside. Slowly fold the egg yolks into the melted chocolate then gently fold in the egg whites. Fold in whipped cream and then Pisa Liqueur. Pour into a loaf pan lined with foil. Place in freezer for at least 8 hours. Unmold by inverting loaf pan onto plate. Garnish by layering sliced almonds on top of loaf.