TIPPLE TIPS

#888

#888 • 30ml Milagro tequila • 30ml infused Carpano Antica Formula and Campari • 30ml lemon juice • 15ml goji berry syrup • 4 drops orange flower water • 120ml ginger beer • one cup flavoured foam

Add all liquids except ginger beer into a shaker. Fill with ice and shake till well-chilled. Strain contents into a mule mug and top up with ginger beer to taste. Finish with freshly frothed flavoured foam.

goji berry syrup

• 200ml water • 200g goji berry • 200g sugar Bring water to a boil in a small pan and add in goji berry to extract flavour. Take off the heat and stir in sugar till dissolved. Let mixture cool and keep in fridge till needed.

foam

• 5g lecitina • 5g sea salt • 400ml lemon juice • 10ml edible gold food colouring (optional) Put ingredients in a blender to dissolve the lecitina and sea salt. Add in gold liquid colour if using. Use a frother to create the foam.

Infused Carpano Antica Formula and Campari • 375ml Campari • 375ml Carpano Antica Formula • 100g dried red dates • 100g dried longan Place ingredients together in an airtight jar and let infuse for seven days.