VELVET VALENTINE BY PIP JOLLEY

Pip Jolley has created a delicious, velvety cocktail for Valentine’s Day, celebrating style lovers and the power of design oozing from Archive’s Tulip & Bird.

The calendar date marking moments of passion has inspired the queen of cocktails and all-things-vintage, Pip Jolley, to come up with a recipe for romance, taking its cues from Archive’s Tulip & Bird in Amaranth and Blush.

With cupid’s arrow aimed firmly on this creation in a coupe glass, Pip has referenced the warm glow of rose in Tulip & Bird by adding beetroot juice to master a velvety, sour, drinkable tipple. A playful addition of a love note to seal the cocktail deal has been selected by Pip, who suggests a word or two of self-love and appreciation, to be savoured with each sip.

Velvet Valentine stirs up new emotions, namely a bold appreciation for the decadent glow of Tulip & Bird in Amaranth and Blush.

To make Velvet Valentine you will need:

50ml Dark Rum

20ml Beetroot Juice

5ml Créme de Cassis

20ml fresh lemon juice

15ml honey syrup

25ml aquafaba

A cocktail shaker

A couple glass/champagne saucer

BLEND

Add all the ingredients into a cocktail shaker and dry shake

ADD

Then add ice and shake again

POUR

Fine strain into a martini glass, making sure you get out all of that lovely foam

EMBELLISH

Garnish with a love note (optional but recommended)

ENJOY

Savour the satisfying notes and stylish home tipple.

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