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The decanter’s rounded bottom allows for optimal aeration and swirling, and its ultra-lightweight feel renders it seemingly weightless.. We love the decanter’s unique color, which, along with its lightweight feel, sets it apart most from the other pieces we tested.

Add the ginger and jalapeño and cook over moderately high heat until fragrant, about 2 minutes.Add the mung beans, turmeric and 1 teaspoon of salt and cook, stirring, for 1 minute.

Add the 2 cups of water and bring to a boil.Simmer over moderately low heat, without stirring, until the mung beans are tender and the water has evaporated, about 20 minutes..Meanwhile, in a medium saucepan, heat 1 inch of vegetable oil to 325°.

Add half of the sliced onions and fry, stirring occasionally, until browned and crisp, about 7 minutes.Using a slotted spoon, transfer the onions to paper towels to drain.

Repeat with the remaining onions..

In a small skillet, melt the remaining 1 tablespoon of butter.1 1/2 cups passion fruit juice.

1/4 cup sweetened condensed milk.3 ounces cachaça or white rum (1/4 cup plus 2 tablespoons).

Combine all the ingredients in a blender and mix at high speed until smooth and frothy.Pour into 6 short tumblers and serve..