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The London EDITION’s Vogue 100 Punch
Jon Hatchman
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Course
Cocktails
Cuisine
Global
Ingredients
40
ml
Tanqueray 10
45
ml
Perfume syrup (recipe below)
15
ml
Bergamot juice
70
ml
Champagne
Lipstick foam (recipe below)
For the Perfume syrup
500
gram
White sugar
1
lt
Water
10
gram
Lavender
15
gram
Basil
8
gram
Sandalwood
15
gram
Citric acid
For the Lipstick Foam
525
ml
Vanilla syrup
75
ml
Violette liqueur
100
ml
Lemon juice
50
ml
Egg white
100
ml
Water
1.5
Gelatine sheets
2
NOS cartridges
To Garnish
Edible flowers
purple viola preferred)
Instructions
Build over ice
Top with lipstick foam and garnish with edible flowers
To Make the Perfume Syrup
Add the ingredients to a bag and vacuum pack
Add to a pan filled with water and cook for 45 minutes on a medium heat
Cool, strain, bottle and refrigerate
To Make the Lipstick Foam
Heat all of the ingredients gently, apart from the egg white
Add the egg white and add to a siphon charge with two NOS cartridges
Place in freezer for one hour then move to fridg