This recipe was first published in our venue feature of Charlie Parker’s, Sydney.
20ml Nasturtium distillate*
15ml Kikuyu grass distillate*
10ml Bottle brush distillate*
10ml Phacelia distillate*
5ml Jasmine flower distillate*
15ml Lillet Blanc
Stir over ice and serve in a wine glass. Garnish with jasmine flower.
*For the distillates: In a rotovap, make 5 different distillates by combining 70g of each flower with 1L neutral spirit at 100kPa at 80rpm for five minutes, then 120rpm for 55 minutes. Water bath should be at 50C, and the water circulator for the condenser should remain at 0C.