Jasmine Blossom Whisky

Ingredients

• 30 ml whisky (preferably Japanese)
• 30 ml whisky infusion of Jasmine Blossom and white tea
• 30 ml Planifolia Black Vanilla syrup
• 30 ml juice of Bergamot (also possible with lemon juice)

Method

• Put the whisky in the shaker.
• Squeeze the juice of the Bergamot and add it to the shaker.
• Add the Planifolia Black Vanilla syrup to the shaker.
• Shake with ice.
• Garnish with Jasmine Blossom and serve.

Recipe: Luuk van der Rijt