I was introduced to theses sweet little treasures when we first moved to LA. They are sweet and silky and tasty. I am trying to turn them into a little liqueur for a champagne cocktail for our New Years Eve toast in Palm Springs this year. Cant wait to see how it turns out! (stay tuned)
October 13, 2015 at 8:46 am
What is your base liquor here?
October 19, 2015 at 10:07 pm
We used vodka, but I imagine a light rum might work as well. Perhaps even a nice brandy. Cheers~