Opal by High Dive Opal
Ingredients:
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
Method:
Stirred in cubed ice , strained over block ice
Garnish:
Homemade Isomalt disc with edible petals
© recipe and pics: Stefan Creran, Bartender @the_high_dive
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Rinquinquin, peach wine
15° - 75 cl
RinQuinQuin is a white wine-based apéritif, with peaches, leaves of peach trees picked in autumn, sugar and alcohol. Contains sulfites.