Voyage

• 15g Dubai Spice Blend
• 0.3L Coconut Water
• 10g Kaffir Lime Leaves
• 15g Jasmine Tea Leaves
• 0.3L Mathieu Teisseire Hibiscus Syrup
• 0.6L Pierre Ferrand 1840 Cognac
• 0.2L Suze
• 0.2L Mango Juice
• 0.7L Whole Milk
• 0.5L Kaffir Lime Juice

Kaffir Lime Leaf

Rocks

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.