TASTE: Gourmand & Floral

TYPE OF GLASS: Coupette

_____

INGREDIENTS

TRADITIONAL DARK RUM 5 YEARS SAVANNA • 2,5 cl

GIN ANAË • 2,5 cl

YLANG YLANG SYRUP • 2 cl

COCO MILK • 4 cl

VERJUS • 1 cl

EGG WHITE • 2 cl

_____

GARNISH

JASMINE WATER SPRAY & VANILLA POD

_____ 

STEPS

1  Make a Ylang Ylang Syrup with 70 cl of cane sugar syrup and 10 cl of Ylang Ylang hydrosol.

 In a container, put the syrup and the hydrosol, and mix until dissolved. ​​

2   Prepare Jasmine water:

Option 1: Mix 15 cl water with 5 cl Jasmine hydrosol in a container then keep cool.

Option 2: Steep jasmine in bloom, or jasmine green tea in cold water:

15 cl cold water + 8 g jasmine green tea = 2 hours of infusion.

15 cl cold water + 5 g jasmine flower = 6 hours of infusion.

3  Pour all the ingredients in a shaker, add ice and strike vigorously for 10 seconds, double strain into a chilled glass.

Add two sprays of jasmine water to the top of the glass, then garnish with half a vanilla pod.