Rose-scented Creme Brulee and AGWA cocktails

Thursday, February 11, 2010
By Julie Wiegan

Complete your romantic Valentine’s Day feast with easy desserts and kissable cocktail drink recipes.

Rose-Scented Crème Brûlée
(Makes 4)

2 cups heavy cream
½ cup sugar
4 ea egg yolks, plus one whole egg
1 cup rose petals, organic and untreated


1. Bring cream and rose petals to a low simmer.
2. Remove from heat and let stand 20 minutes.
3. Cream eggs and sugar, bring cream mixture back to a low simmer.
4. Temper cream mixture into egg mixture.
5. Divide between 4 brûlée dishes.
6. Place in a water bath, put into 300° oven for about 40 minutes or until set.
7. Remove and cool.

To serve, sprinkle with raw sugar and torch until caramelized. Let cool and serve.

This recipe is courtesy of Pastry Chef Manuel Ortega of Los Angeles restaurant, Napa Valley Grille.


AGWA Sparkling Kiss

1.5 oz. AGWA de Bolivia Coca Leaf Liquor
5 oz. chilled Prosecco
Lime peel

Pour chilled Prosecco into a champagne flute, top with AGWA, and garnish with a lime peel.


AGWA Berry Kiss

1.5 oz. AGWA de Bolivia Coca Leaf Liquor
5 oz. chilled Prosecco
Fresh lime juice
Fresh blackberries and raspberries

Combine AGWA, lime juice and chilled Prosecco and shake, garnish with fresh blackberries and raspberries.

These cocktail recipes are courtesy of AGWA de Bolivia, a unique new coca leaf liqueur.

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