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Jasmine Blossom Whisky
Ingredients and method
Ingredients
- 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)
Method
- 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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