A serious drink with a depth of tropical flavours bringing together sweetness and bitterness. It’s wonderful for winter nights and cosy corners.
| 50ml | Pandan Infused Ceylon Arrack (200g Ceylon Arrack, 25g fresh Pandan Leaf cut into 2cm strips, 5g Lemon Peel with pith removed. Room temp infusion for 24 hours, then filtered) |
| 20ml | Sweet Vermouth |
| 7.5ml | Campari |
| 2.5ml | Mace Tincture (100g Ceylon Arrack + 10g Dried Mace Blades infused room temp for 24 hrs) |
| 2.5ml | Sugar Syrup |
Method: Stir down with cubed ice and strain over fresh ice in a chilled glass
Glass: Rocks Glass
Garnish: Pandan Leaf Strip
