Jasmine Collins
by
Influenced by the well known lassi, this revitalising tipple from Vivek Singh's The Cinnamon Club offers a distinct blend of floral, citrus and coconut notes, charged with soda. Arrack is a distilled alcoholic drink typically produced in South Asia and Southeast Asia, made from either the fermented sap of coconut flowers, sugarcane, grain or fruit, depending upon the country of origin.
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Ingredients
Metric
Imperial
Cocktail
- 45ml of Ceylon Arrack, jasmine infused
- 15ml of white port
- 15ml of lime juice
- 15ml of agave syrup
- 1 tsp yoghurt powder
- soda water
- ice cubes
Garnish
- 1 sprig of mint
- icing sugar for dusting
- lavender flowers
Equipment
- Straws
- Sling glass
- Boston glass and shaker
- Hawthorne cocktail strainer
Method
1
Start by filling the shaker to halfway with ice. Pour over the arrack, Port, lime juice, agave and yoghurt powder
- ice cubes
- 15ml of lime juice
- 1 tsp yoghurt powder
- 45ml of Ceylon Arrack, jasmine infused
- 15ml of white port
2
Seal in the ingredients with the Boston glass and shake well for 20 seconds. Strain into a chilled sling glass and top up with soda
- 15ml of agave syrup
- soda water
3
Garnish with a small sprig of mint, a lavender flower and a dusting of icing sugar. Serve immediately with a long straw
- 1 sprig of mint
- icing sugar for dusting
- lavender flowers
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© Great British Chefs 2019