Honey mead tipple
- Bartender: enrico Perri
- Bar: Bar45 at 45 Park Lane Hotel, London, United Kingdom
Serve in
Rocks glassGarnish:
caramelised chestnut Elf leaf nutmeg
How to make:
make sure you are ready to immerse yourself in the Christmas spirit, now prepare you double tin shaker..... combined all the ingredients except the coconut foam, give it an enthusiastic and christmassy shake, double strain the liquid over ice chunk, top with a generous splash of foam, finish with elf leaf, caramelised chestnut and cinnamon show..... Merry Christmas
| 1/2 fl oz | Heering Cherry Liqueur |
| 1 1/2 fl oz | Woodford Reserve bourbon |
| 2/3 fl oz | Honey syrup (3 parts honey to 1 water by weight) |
| 2/3 fl oz | Lemon juice (freshly squeezed) |
| 3 drops | Saline solution 4:1 (20g sea salt to 80g water) |
| 3 drops | Angostura or other aromatic bitters |
| 1/3 fl oz | Coconut milk |
