Garnish:
Mint sprigs, dried citrus fruit wheels, cinnamon stick and red amaranth leaves, dusted with icing sugar. Place at least 5 pretzels over straw.
How to make:
SHAKE first 6 ingredients with ice and strain into ice-filled glass. TOP with soda water poured from a height to create a frothy head. Serve with straws.
Special ingredient #1 = Lemon sherbet
Blend the following for a couple minutes and fine strain
600g Caster sugar
600g Super strained lemon juice
20g Lemon zest (removed from fruit with Microplane grater)
5g Maldon sea salt
Special ingredient #2 = Rose water & kiwi syrup
Blend the following and bottle
5g malic acid
100ml Catron kiwi liqueur
100ml Merlet pear liqueur
100ml Money musk coconut
25ml Absinthe
5g Maldon sea salt
100ml Orgeat syrup
50ml Campari
200ml Sugar syrup (1:1)
| 2 fl oz | Ketel One Vodka |
| 2 fl oz | *Special ingredient #1 (see above) |
| 1 fl oz | *Special ingredient #2 (see above) |
| 1 fl oz | Kiwi fruit puree |
| 1 fl oz | Single cream/half-and-half |
| 1 fl oz | Egg white (pasteurised) or Aquafaba (chickpea water) or 3 dashes Fee Brothers Fee Foam cocktail foamer |
| Top up with | Thomas Henry Soda Water |
Read about cocktail measures and measuring.
Recipe contains the following allergens:
History:
Created in 2016 by Andy Mil at The Cocktail Trading Co., London, England.
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