Crimson Velvet, by Henry Vaughan at Angelica, Leeds

Ingredients:

15ml Belvedere Vodka

15ml Xante Pear Liqueur

15ml Chambord

25ml Lemon Juice

25ml Raspberry Puree

15ml Sugar Syrup

Orange Bitters

(1) Measure out the Belvedere vodka, Xante, Chambord, lemon juice and raspberry purée and pour into your cocktail tin/Boston glass.

STEP TWO

(2) Shake all the ingredients together with plenty of ice.

STEP THREE

(3) Double stain into a coupette glass. The glass should ideally be chilled and should contain NO ice.

STEP FOUR

(4) Use a sharp knife to slice of a section of orange peel. Use your knife to cut off any pith.

STEP FIVE

(5) Garnish your cocktail with your peel slice (twist around a straw for a curl) and a raspberry. Serve and enjoy!

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