TASTE OF PARADISE
Garnish: Lemon peel, Orange peel, Edible Flower
*Sousvide Light Rum with Jackfruit, Ginger: In a cambro/container, combine 750mL bottle of Light Rum and 250gr Jackfruit, 10gr Ginger. Set aside at 155°F (68°C) for 45 minutes .. Then chill for 2 hours and filter through terry cloth or cheesecloth.
Shake all the ingredients with ice and fine train to chilles Hi-ball glass with one large ice.

Express the oil of an orange peel, lemon peel over the cocktail and drop in the peel.
[['4.5 cl', 'White (charcoal-filtered) 1-3 year old light rum'], ['1 cl', 'Falernum syrup'], ['0.5 cl', 'Le Sirop de Monin Pamplemousse Pink Grapefruit Syrup'], ['0.5 cl', 'Monin Orgeat syrup'], ['3 cl', 'Lime juice (freshly squeezed)'], ['3 dash', 'Plum bitters']]
[['4.5 cl', 'white rum'], ['1 cl', 'falernum syrup'], ['0.5 cl', 'le sirop de monin pamplemousse pink grapefruit syrup'], ['0.5 cl', 'monin orgeat syrup'], ['3 cl', 'lime juice'], ['3 dash', 'plum bitters']]