Electric Experience Cocktail

Ingredients

• 50 ml Emperor ‘Mauritian’ rum infused with Sechuan Buttons
• 25 ml Electric Velvet H.theoria liqueur
• Rooibos with vanilla and Sechuan pepper

Liqueur + rum

• The combination of liqueur and rum is reminiscent of a Ti Punch made with sugar and rum, known as Ti Vieux when referring to rum that has been aged in barrels.
• This mixture is inspired by a contemporary version which, through its different aromas, makes your mouth water when you taste it.

Liqueur + rum

• 700 ml Emperor aged rum
• 10 to 12 Koppert Cress Sechuan Buttons
• 1 lime zest
• 1 small piece of fresh ginger
• Leave to infuse for 7 days.
• What if the invisible had a taste?
• The flavour of energy tears through the air, balancing between tart passion fruit, anaesthetising flowers and provocative electric chilli.

Vanilla and cranberry rooibos

• Cold-infuse vanilla rooibos for 24 hours and add cranberry syrup to accompany this electrifying blend with a gentle sweetness and light indulgence.

Recipe: Antony Bertin