Velvet Thorn
Kaffir lime leaf Hibiscus flower in syrup
Stir 1 heaped bar spoon hibiscus jam and cognac in base of shaker until dissolved. Add other liquid ingredients, shake with ice and fine-strain into ice-filled goblet. Bruise kaffir lime twist over glass and discard. Garnish with hibiscus flower in syrup (well drained) and kaffir lime leaf.
[['1.5 cl', 'Hibiscus flower in syrup'], ['6 cl', 'Camus XO Cognac'], ['3 cl', 'Pinot Noir red wine'], ['2 dash', 'Angostura Aromatic Bitters'], ['1.5 cl', 'Lemon juice (freshly squeezed)'], ['1 fresh', 'Kaffir lime leaf'], ['1 twist', 'Kaffir lime (fresh fruit)']]
[['1.5 cl', 'hibiscus flower in syrup'], ['6 cl', 'cognac'], ['3 cl', 'pinot noir red wine'], ['2 dash', 'angostura'], ['1.5 cl', 'lemon juice'], ['1 fresh', 'kaffir lime leaf'], ['1 twist', 'kaffir lime']]