Featured beverage

1/2 oz Lemon juice Angostura bitters 1/4 oz Rose Saline Solution 1/2 oz KWE Cocktail cherry syrup 1 oz Labrador and jasmine tea syrup 1 Egg white

Rose saline solution

In a saucepan over low heat, heat a cup of water and stir in half a teaspoon of salt and 10 rosebuds. Infuse for 20 minutes. Let cool.

Labrador and jasmine tea syrup

Dissolve 1 cup of sugar in 100 ml of jasmine tea and 100 ml of labrador tea. Let cool.

In a shaker add all the ingredients except the Angostura bitters. Close and shake vigorously without ice for a few seconds. Add the ice, then shake vigorously again. Double strain and serve without ice in a coupette glass. Garnish with rosebuds and a few drops of Angostura bitters.

Created by Claudia Doyon, finalist, Made With Love 2019 (Montreal).

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