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GNH Bar’s ‘Plum Blossom’
Jon Hatchman
Featuring Hayman’s gin, Lillet Rouge vermouth, Aperol, plum bitters and rose water essence; the Jo Malone London cocktail menu’s ‘Plum Blossom’ is simple to create at home, topped with Prosecco.
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Course
Cocktails
Cuisine
Global
Servings
1
Ingredients
35
ml
Hayman’s gin
25
ml
Lillet Rouge Vermouth
15
ml
Aperol
2
dashes
Plum Bitters
Rose Water Essence
Edible flower
Instructions
Stir together the Hayman’s Gin, Lillet Rouge vermouth, Aperol, plum bitters and rose water essence with ice.
Double strain into a coupette glass.
Top up with Prosecco and garnish with a twisted orange peel and edible flower.
Keyword
Cocktails