Royal Shower

Complexity
Alcohol 16.9% by volume (14.8g per serving)
Tools needed Shaker, bar spoon, strainer, fine strainer, jigger
Source Rheinland Distillers
3 cl Siegfried Gin
3 cl Passionfruit saffron cordial*
5 cl Champagne
Garnish Saffron candy floss (optional, available in oriental supermarkets)

Preparation:

Add ice cubes, Siegfried Gin and the passion fruit saffron cordial into a shaker and shake vigorously. Double strain into a champagne coupe, top with cold champagne and stir gently. Garnish with saffron cotton candy.

*Recipe: “Passion fruit saffron cordial”

Passion fruit nectar (500ml)

Saffron ground (0.3g)

Sugar (500g)

Lemon juice (300 ml)

Mix saffron with a tablespoon of hot water and leave to infuse for 5 minutes. In the meantime, bring the passion fruit nectar to a boil, add sugar and lemon juice and let it boil briefly. Turn down the heat and add the saffron-water mixture. Simmer for 20 minutes at a low temperature. Leave it to cool and pour it into a clean bottle. The syrup lasts up to 2 weeks in the refrigerator.

Source: Rheinland Distillers

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