With thanks to Jack of Scottish Mixology for this recipe.  An amazing wild-foraged twist on the daquiri.

Add all ingredients to a cocktail shaker, fill with ice and shake until frosty.  Fine strain into a chilled coupe and garnish with a slice of dehydrated citrus.


  • 60ml Larch & Honeysuckle
  • 10ml Cherry Blossom syrup
  • 10ml Nepalernum*
  • 25ml lime juice
  • * Nepalum - 400ml water, 1 piece of ginger (grated), 1 tbsp toasted Timur berries/Timut peppercorns, 1 tbsp toasted cloves, juice & zest of 3 limes, 1 tbsp toasted almonds, 800g golden caster sugar

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