Virgin Island Water
1 cocktail
- 40 ml white aromatic rum
- 10 ml natural ginger liqueur
- 5 ml Sicilian Mandarin liqueur
- 40 ml hibiscus water*
- 20 ml Virgin Island Sirup*
- 30 ml fresh lime juice
- Thomas Henry Slim Tonic
Glass: large tumbler | Garnish: edible blossoms
Fill glass with ice and add all ingredients, then fill up with Thomas Henry Slim Tonic. Carefully stir the drink with a bar spoon and garnish with edible blossoms.
*hibiscus water: preserve 10 hibiscus blossoms in one liter of water, and keep in the fridge over night. After 12 hours strain the liquid into a neutral bottle.
*Virgin Island syrup: take a liter of coconut syrup and refine with two drops of each of the following botanical fusion extracts: musk seeds, ylang ylang, jasmine. Then shake the bottle vigorously.
By Arnd Henning Heissen, The Curtain Club, Berlin, Germany