Opal by High Dive Opal

Opal by High Dive Opal


30 ml Bergamot Citrus Vodka

25 ml Rinquinquin

50 ml White Sakura Tea

4 drops of Butterfly Pea Extract

22.5 ml Honey Syrup

Block Ice


Stirred in cubed ice , strained over block ice



Homemade Isomalt disc with edible petals



© recipe and pics: Stefan Creran, Bartender @the_high_dive

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