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Ingredients Jump to Instructions ↓

  1. 8 ounces almond syrup*

  2. 10 raw blanched almonds

  3. 8 ounces distilled or tap water

  4. 1/2 cup dried jasmine flowers*

  5. 24 ounces distilled or tap water

  6. Juice of 1 lime

  7. 1/4 cup granulated honey*

  8. 2 ounces almond elixir

  9. 2 ounces jasmine elixir

  10. 2 ounces simple syrup

  11. Ice

  12. 9 ounces soda water

  13. Almond syrup, dried jasmine flowers, and granulated honey are available online and from some specialty food stores.

Instructions Jump to Ingredients ↑

  1. Make the almond elixir:

  2. In a small saucepan, bring the almond syrup and distilled or tap water to a boil over high heat. Reduce the heat to moderate and simmer, uncovered, until reduced by half, 12 to 15 minutes. DO AHEAD: Almond elixir can be prepared in advance and refrigerated up to 2 weeks.

  3. Make the jasmine elixir:

  4. In a small saucepan, bring the jasmine flowers and distilled or tap water to a boil over high heat. Reduce the heat to moderate and simmer, uncovered, until reduced by half, about 15 minutes. DO AHEAD: Jasmine elixir can be prepared in advance and refrigerated up to 2 weeks.

  5. Make the Night Flower:

  6. Pour the lime juice onto a small plate and spread the granulated honey on a second small plate. Dip the rim of a 12-ounce glass into the lime juice, then dip it into the granulated honey to lightly coat. Repeat with a second 12-ounce glass.

  7. Pour 1 ounce each of the almond elixir, jasmine elixir, and simple syrup into each prepared glass. Add ice and enough soda water to fill each glass.

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