Jasmine Blossom Whisky

Ingredients and method


  • 30 ml whisky (preferably Japanese)
  • 30 ml whisky infusion of Jasmine Blossom and white tea
  • 30 ml Planifolia Black Vanilla syrup
  • 30 ml juice of Bergamot (also possible with lemon juice)


  • Put the whisky in the shaker.
  • Squeeze the juice of the Bergamot and add it to the shaker.
  • Add the Planifolia Black Vanilla syrup to the shaker.
  • Shake with ice.
  • Garnish with Jasmine Blossom and serve.

Recipe: Luuk van der Rijt

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