The velvety-rich, unctuous chimera of the South Cape offers a robust, resinous chiller for the American palate. It can be part of any mid- and high-temperature cocktail program.
On the nose: Syrupy, melty, and with an earthy presence.
On the palate: Like a velvety mimosa. Relishes plum, sassafras, and a very sweet chocolate character.
Tulip
While this recipe is fairly conventional, the first one we used was the original, which was a blend of Golden and Petit oranj, which is of equal power in an aromatic cocktail.
Phantom Quadrant presents: 
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