2 0z vanilla bean infused jalapeno vodka
.5 oz Velvet falernum
.5 oz benedictine
1 oz passion fruit puree (or goodness of 1 medium passion fruit)
white of one egg
splash heavy cream
3 dashes chocolate bitters
-add all ingredients to cocktail shaker filled 3/4 with ice. shake the bejesus out for 45 seconds. strain into coupe. top with fresh grated nutmeg
vanilla bean infused jalapeno vodka
if you are using pre-jalapenoed vodka, just toss one whole bean of madagascar vanilla in the bottle and let sit for at least 2 days.
or, you can use a high quality plain vodka:
pour into a glass jar and add one whole JALAPEÑO with 3 slits cut lengthwise (this will allow easy infusing access without messing up the vodka) and one vanilla bean. remove the JALAPEÑO after one day.