Rose & Sesame Orgeat
100g White Sesame Seeds
15g Amchoor Powder
40g Honey
200g white sugar
60g Rose Syrup (Rooh Afza)
500ml Oatly (not barista!)
Ingredients
50ml Quiquiriqui Mezcal
20ml Lime Juice
25ml Rose & Sesame Orgeat
Dried rosebud garnish
Daisy recently celebrated a year of bringing innovative food and cocktails to Margate, in that time its become a popular destination for food and drink lovers in the area.
Daisy - named for the family of classic cocktails best known for the Margarita (Spanish for Daisy!) - began as a summer pop-up on Margate Harbour Arm before opening their permanent location last year. Since then, Daisy has made a name for itself through its unique approach to mixology. To help celebrate they've shared their Pink Panther recipe with us.
Drink method:
To make the drink add all ingredients to a shaker with plenty of ice, shake hard and double strain into a coupette or nick & Nora glass, garnish with a single dried rose bud on top.
Garnish with a dried rose bud
Orgeat method:
Add liquid ingredients to blender
Add dry ingredients to blender and blend for 3-4 minutes
Rest for 15 mins and strain through superbag
Store in the fridge for up to 2 weeks once made
