The Tiger Lily is ideal for those moments when you are in a mood for a fresh, floral daytime or brunch cocktail. Honey syrup also lends a creamy mouthfeel, with honey’s added floral and herbal notes.
Yuzu is one of the freshest, clearest expressions of citrus in a liqueur that I have experienced and it brings a delightful combination of crisp, punchy citrus and floral notes, while the soft, mellow botanicals from the elderflower liqueur add a hint of honeyed sweetness.
Recipes by Shannon Mustipher + Photography by Noah Fecks
Reprinted from Tiki: Modern Tropical Cocktails, Rizzoli, 2019
Campo de Encanto Pisco
Marie Brizard Yuzu Liqueur Giffard Fleur de Sureau Sauvage
You will need:
11⁄2 ounces pisco
1⁄2 ounce yuzu liqueur
1⁄8 ounce elderflower liqueur
1 ounce white grapefruit juice
1⁄2 ounce honey syrup
2 dashes Angostura bitters
pineapple spear orange twist edible flower
- For the honey syrup, Use the same 1:1 ratio for simple syrup with any variety of honey— I like clover or buckwheat, but try your local favorite.
- Add a generous pinch of sea salt to the water for salted honey syrup or an equal volume of thawed passion fruit puree for passion fruit–honey syrup.
- Keep in the refrigerator for up to 2 weeks.
- For the tiger lily cocktail, combine all in a shaker with a small scoop of crushed ice.
- Aerate with a stand mixer or wand blender for 10 to 15 seconds—the liquid should be slightly frothy.
- Strain into a hurricane glass over pebbled ice and garnish with a pineapple spear, an orange twist, and an edible flower.
Made it? Tell us about it–