Cocktails
Salute the Quinn
A modern take on clarified milk punch
The ultimate after dinner cocktail. This recipe is light and refreshing, with notes of tawny port and pink grapefruit.
Ingredients
- 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
Method
- 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.
DISCOVER MORE
COCKTAILS
