Jasmine Collins
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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.
Ingredients
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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Jasmine Collins
