Petals and Thorns
A showstopping cocktail. This recipe is elegant, bold, and made to stand out, just like Richard Quinn’s remarkable couture creations.
Ingredients
- 40ml/1.35fl oz Royal Salute Richard Quinn Edition
- 20ml/0.67fl oz mango wine
- 20ml/0.67fl oz pandan syrup*
- 15ml/0.5fl oz red verjus
*To make the pandan syrup, you’ll need:
- 350ml Water
- 40gr fresh Pandan Leaves
- 600gr Caster Sugar
- Chop the leaves to 5 cm length and leave to infuse in freshly boiled water for 1 hour.
- Fine strain and add the sugar
Method
- Prepare the black sugar by spraying some fine white sugar with several coats of edible black charcoal spray
- Place the black sugar into a barista-style cocoa shaker and coat the glasses all over, (excluding the stem/ base)
- Prepare the cocktail by gathering all ingredients and shaking over ice
- Pour into the specially prepared glasses
At its best…
Best served at VIP occasions. Bold and elegant, this cocktail is made to stand out.
