Bitters JM Fleur d’Atoumo 100 ml by Rhum JM
This is a new line of cocktail bitters by Rhum JM in Martinique.
42.2% ABV, 100 ml
"Maceration of Atoumo flowers, Moringa flowers, fresh lemongrass, plum of Kythera, grapefruit zest and pink berries. The Atoumo flowers and the plums of Kythera come directly from the gardens around the Distillery."
FLOWER ISLAND RECIPE BY JOSEPH AKHAVAN
INGREDIENTS
6 dashes of Bitters J.M Fleur d’Atoumo
50ml of Rhum J.M V.S.O.P
1 barspoon of champagne syrup
1 vanilla-infused soy milk emulsion
RECIPE
1. Pour the ingredients directly into a small tumbler-type glass
2. Complete with your vanilla-infused soy milk emulsion previously prepared in a siphon.
3. Decorate with edible flower petals
Bitters JM Fleur d’Atoumo 100 ml by Rhum JM
This is a new line of cocktail bitters by Rhum JM in Martinique.
42.2% ABV, 100 ml
"Maceration of Atoumo flowers, Moringa flowers, fresh lemongrass, plum of Kythera, grapefruit zest and pink berries. The Atoumo flowers and the plums of Kythera come directly from the gardens around the Distillery."
FLOWER ISLAND RECIPE BY JOSEPH AKHAVAN
INGREDIENTS
6 dashes of Bitters J.M Fleur d’Atoumo
50ml of Rhum J.M V.S.O.P
1 barspoon of champagne syrup
1 vanilla-infused soy milk emulsion
RECIPE
1. Pour the ingredients directly into a small tumbler-type glass
2. Complete with your vanilla-infused soy milk emulsion previously prepared in a siphon.
3. Decorate with edible flower petals
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
This is a new line of cocktail bitters by Rhum JM in Martinique.
42.2% ABV, 100 ml
"Maceration of Atoumo flowers, Moringa flowers, fresh lemongrass, plum of Kythera, grapefruit zest and pink berries. The Atoumo flowers and the plums of Kythera come directly from the gardens around the Distillery."
FLOWER ISLAND RECIPE BY JOSEPH AKHAVAN
INGREDIENTS
6 dashes of Bitters J.M Fleur d’Atoumo
50ml of Rhum J.M V.S.O.P
1 barspoon of champagne syrup
1 vanilla-infused soy milk emulsion
RECIPE
1. Pour the ingredients directly into a small tumbler-type glass
2. Complete with your vanilla-infused soy milk emulsion previously prepared in a siphon.
3. Decorate with edible flower petals
