Voyage

• 15 g Dubai Gewürzmischung
• 300 ml Kokoswasser
• 10 g Kaffir-Limettenblätter
• 15 g Jasminteeblätter
• 300 ml Mathieu Teisseire Hibiskus Sirup
• 600 ml Pierre Ferrand 1840 Cognac
• 200 ml Suze
• 200 ml Mangosaft
• 700 ml Vollmilch
• 500 ml Kaffir-Limettensaft

Kaffir-Limettenblatt

Rocks-Glas

1. 1 Add 15g Dubai Spice Blend to 0.3L of Coconut Water. Bring to the boil, cover and cook for 5 minutes.
2. 2 Remove from the heat and add 10g of Kaffir Lime Leaves and 15g of Jasmine Tea Leaves.
3. 3 Allow to rest overnight and then strain.
4. 4 Add the Mathieu Teisseire Hibiscus Syrup, Cognac, Suze and Mango Juice to the infusion and allow your blend to become ambient temperature.
5. 5 Next, add 0.5L Kaffir Lime Juice and 0.7L of boiled Whole Milk.
6. 6 Finally, add to the strained liquid, stir and strain again through a fine filter bag overnight.
7. 7 For a non-alcoholic take on this recipe, replace the Cognac and Suze with Pandan Water.