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FInders Keepers

Finder Keepers

Patrón Silver Tequila | Foraged Rosehips | St. Germain Elderflower Cherry & Almond Tea

Hedgerow | Red Fruits | Welsh Riviera

ABV: 16.9% / Vol: 100ml

ALLERGENS

Sulfites

Nuts

We don’t beat around the bush, unless we’re looking for cocktail ingredients.

Gourmet Gatherings

27.26km

Lab 22

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Recipe

Cocktail Spec:

25ml Patrón Blanco Tequila
15ml Etoile
30ml Rosehip Wine Mix*
7.5ml Elderflower St Germain
15ml Cherry and Almond Tea
1 Dash Regan’s Orange Bitters
7.5ml Gomme (2:3)
*15ml Lillet Rose, 15ml Etoile de Mer Cinsault per drink.

Garnish/Serve:

Agave Cherries

Glassware

Nick & Nora

Recipes:

Rosehip Wine

Lillet Rose, Cinsault Wine, Dried Rosehip, Ascorbic Acid

Method:

Mix Lillet Rose and Cinsault in equal measure. Combine wine mixture with dried rosehips at ratio of 1:4 rosehips:wine and vacuum seal. Sous vide for 4 hours at 50 degrees and allow to cool. Strain and pass through a coffee filter to remove all solids. Add 0.5% ascorbic acid by weight, stir until dissolved and bottle.

Cherry and Almond Tea

Cherry and Almond Tea, Water

Method:

Steep 10g cherry and almond tea (from Clancy’s in Cardiff Market) per 400ml hot water for 15 minutes. Strain and bottle.

Agave Cherries


Remove stalks from cherries and remove the stones using a pitting tool. Add 900g sugar, 100ml Cherry Heering, 100ml Blanco tequila and 200ml water to a pan. Maintain a gentle heat and stir regularly, until all sugar has dissolved. Allow to cool, then transfer into a jar. Pitted cherries are to be soaked in the syrup for at least one week before being used. 

Method:

  1. Add all ingredients to mixing glass and stir.
  2. Strain into chilled Nick & Nora.

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