With thanks to Jack of Scottish Mixology for this recipe. An amazing wild-foraged twist on the daquiri.
Add all ingredients to a cocktail shaker, fill with ice and shake until frosty. Fine strain into a chilled coupe and garnish with a slice of dehydrated citrus
- 60ml Larch & Honeysuckle
- 10ml Cherry Blossom syrup
- 10ml Nepalernum*
- 25ml lime juice
- * Nepalum - 400ml water, 1 piece of ginger (grated), 1 tbsp toasted Timur berries/Timut peppercorns, 1 tbsp toasted cloves, juice & zest of 3 limes, 1 tbsp toasted almonds, 800g golden caster sugar