Jasmine Collins Cocktail Recipe - Great British Chefs
This Jasmine Collins cocktail recipe from Cinnamon Club features a sublime mix of creamy, zesty and floral notes
Ingredients
- 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
- 1 sprig of mint
- icing sugar for dusting
- lavender flowers
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