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Salute the Quinn


The ultimate after dinner cocktail. This recipe is light and refreshing, with notes of tawny port and pink grapefruit.




  • 50ml/1.7fl oz Royal Salute Richard Quinn Edition
  • 30ml/1fl oz Tawny port
  • 1 Dash Ginger bitter
  • 20ml/0.67fl oz Pink grapefruit juice
  • 10ml/0.34 fl oz Earl Grey tea
  • 15ml/0.51 fl oz Dried apricot syrup*
  • 20ml/0.67 fl oz Chilled almond milk/other milk of preference

*How to make the dried apricot syrup:

  • Pour 500ml water into a pan with 250gr dried apricots, bring to the boil and leave to rest for 30 mins
  • Strain the liquid and squeeze the apricots to release all the juice. Total yield approx. 330ml
  • Add 300gr caster sugar and stir to dissolve. Expected total yield is 500ml


  • Combine all ingredients except the milk in the order listed and gently stir
  • In a separate container pour the chilled almond milk
  • Gently add the cocktail mixture to the milk and keep stirring slowly.
  • Allow curds to form for 5 minutes
  • Strain using a coffee filter to create a clarified milk punch
  • Pour into a Royal Salute branded tumbler over a block of ice

At its best…

Served in a tumbler with a single cube of ice and garnished with white chocolate honeycomb and fresh violets.