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The Voodoo Priestess
Which Polynesian Tiki bar owners of America claim to have invented Mai Tai?
MOREThere are several claims of invention of the Mai Tai cocktail. Beachcomber or "Don the Beachcomber" says he started it in 1933 at his eponymous restaurant in Hollywood California while Bergeron aka "Trader Vic" claims he created it in 1944 at his restaurant "Trader Vic's" in Oakland California.
The Voodoo Priestess
Fruity, anise, minty
- Mint Leaves 6 piece(s)
- Absolut New Orleans 1 part(s)
- Mango Puree 1 part(s)
- Simple Syrup 1/2 part(s)
- Dekuyper Anisette Liqueur 0,25 part(s)
Any Glass of your Choice
the voodoo priestess is a popular Vodka cocktail containing a combinations of Mint Leaves,Absolut New Orleans,Mango Puree,Simple Syrup,Dekuyper Anisette Liqueur .Served using Any Glass of your ChoiceThe Voodoo Priestess Ingredients
Mint Leaves,Absolut New Orleans,Mango Puree,Simple Syrup,Dekuyper Anisette Liqueur,
The Voodoo Priestess Recipe
Muddle mango puree, mint and simple syrup in an old-fashioned glass for this concoction. Fill glass with ice and add Vodka and DeKuyper Anisette Liqueur. Stir gently to blend and garnish with fresh mint sprig to ward off evil spirits.
Mint Leaves
Mints are aromatic, perrineal herbs that grow in Europe, Asia, Africa and America and since natural hybridisation of different Mint ( Mentha ) species are common, there are many hybrids and cultivars across the planet. Along with the mint, peppermint, spearmint and cornmint are known cultivars used regularly in condiments, foods and drinks. The fresh or dried mint leaf is the source of the mint flavour and aroma and is known to have several health benefits and has been used traditionally as a medicine for stomach ache, chest pain and headache, heartburn and diarrhea too. In drink making mint leaves or mint sprig is used as a garnish and is intended to provide that cool, menthol note to the nose, with spearmint being the most common mint in use a garnish.
Dekuyper Anisette Liqueur
Anisette is as the name suggests, an anise flavoured liqueur most commonly consumed in the Mediterranean countries. It is a colourless, sweet liqueur and the sweetness comes from the added sugar, which is in contrast with dry anise flavoured spirits like Absinthe.
Anisette have two distinct production variations, one is a distilled drink, created by distilling fermented anise, and the other is a simple maceration of anise filtered to Anisette.
Note that often Pastis liqueur is confused with Anisette but Pastis is different and it uses Licorice and Anise.
Note: To substitute Anisette in a cocktail, if absolutely necessary, either steep Anise Extract and Anise Oil ( preferably Green Anise, since Anisette is created with Mediterranean Green Anise ) in neutral Vodka for a few days and add sugar syrup to finish, and use, or use Anise Seed and follow Home Recipes for Anisette to create your own.
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