by Ed on March 7th, 2014
Dick Beck, head bartender of Babylon Restaurant at Kensington Roof Gardens, has mixed us up a sumptuous offering.
Description: a beautiful light, citrus rum base with a subtly aromatic whipped jasmine foam.
In the Thermowhip:
300ml Canton Jasmine Pearls brewed strong
Squeeze of Lemon juice
25ml Paradoxale Liqueur a l'Orange by Gabriel Boudier
In the cocktail shaker:
25ml Cachaca (Distilled sugarcane spirit from Brazil)
25ml white rum
20ml lemon juice
10ml sugar syrup
Garnished with strips of orange zest
Hard to beat on a spring day in London at Babylon Restaurant, Kensington Roof Gardens.
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