50ml Six Saints Rum
3 dash Dr Elmegirab’s Aphrodite Bitters
The Water of Three young Coconuts
12 Japanese Cherry Blossom Petals
Crack open three fresh coconuts, pour the coconut water over ice and a dozen Japanese cherry blossom petals in the absinthe fountain.
Measure 50ml Six Saints Rum into a crystal sherry glass and lace with three dashes of Dr Elmegirab’s Aphrodite Bitters.
Place a lump of ambergris tablet on an absinthe spoon and sit in the glass, placing both under the fountain’s tap.
Drip the infused coconut water over the tablet until the desired sweetness and dilution has been achieved.
To make the ambergris tablet:
Grate 10g of ethically sourced, beach cast ambergris into 1kg of golden sugar, mix thoroughly and leave to infuse for two days.
1kg Ambergris infused sugar
125g unsalted butter
1/2 tsp salt
250ml whole milk
350ml condensed milk
Grease a shallow tin approximately 25cm x 35cm
Melt the butter in a large, heavy-based pan over a low heat. Add the infused sugar, salt & milk and stir until the sugar has dissolved. Bring to the boil and simmer over a fairly high heat for eight minutes. Add the condensed milk, stir, then turn the heat down and let it simmer for 15 minutes, stirring occasionally. When the temperature falls to 240’F it is ready. Take off the heat and beat vigorously with a wooden spoon or electric beaters until thickened but still pourable. Pour into the prepared tin and leave to set overnight.