Salute the Quinn
A superb after dinner cocktail. Smooth as silk and garnished with white chocolate honeycomb and fresh violets.
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.
