Consider this a custardy riff on the modern classic passionfruit martini with a bit of caramel tip to finish it off.
45ml Rhumerie Saint Aubin Mauritian Vanilla Rum
20ml Chinola Passionfruit liqueur
* 15ml Hot Prosecco Honey Syrup
25ml Fresh Lime Juice
1 whole egg
* Syrup recipe
200g of our Ginger in honey
75ml Prosecco
1tsp toasted black peppercorns
1tsp toasted Szechuan peppercorns
1tsp toasted chilli flakes
1/2 tsp sea salt flakes
Grind peppercorns and chilli flakes and add to a dry frying pan and toast until aromatic
Add all to a bowl and stir to combine. Leave to infuse overnight and strain out spices.
Bottle and keep in the fridge for up to 1 month
And then just shake
45ml Vanilla rum
15ml Spicy prosecco honey syrup
20ml passionfruit liqueur
25ml Fresh lime juice
1 whole egg
First, shake without ice to emulsify the egg and then shake again with ice to chill it.
The Great Taste Golden Fork for the best food or drink from Wales was presented to our “really impressive” 13% ABV Heather Mead. “Smooth and easy to drink with lovely honey tones”, this mead is “crisp, balanced and rounded with an almost sherry-like dryness on the finish”, making it the ideal partner for cheese.
