Mixologist: Cameron Coull
1.5 oz. Vanilla Bean Infused Crystal Head Vodka
1 oz. chocolate and cinnamon house-made liqueur
.5 oz. Sortilege Maple Whisky
pistachio foam
Fleur De Sel salt (rim)
Salt the rim of a coupe style glass, add vanilla Crystal Head, chocolate liqueur, and Sortilege to a cocktail shaker with ice. Shake vigorously for 15 seconds and double strain into coupe glass.
layer of pistachio foam on top