Rococo Zephyr
Saved by 2 People
About this Cocktail

So a Daiquiri walks into a Mai Tai then trips over some raspberries...

  • 3 Dashes Allspice Tincture
  • ¾ oz Lime Juice
  • ½ oz Raspberry Cordial
  • ¼ oz Tropical Spice Syrup
  • ¼ oz Sunflower Orgeat
  • ¼ oz John D. Taylor’s Velvet Falernum
  • 1½ oz Kaffir Lime & Coriander-Infused Rum

Shake everything with ice and fine strain into a chilled cocktail glass. Garnish with freshly grated nutmeg.


Sunflower Orgeat:
300 ml Hot Water
1.5 cup Fine Sugar
1 cup Sunflower seeds
1/4 tsp Everclear

Place seeds in a pot with hot water to cover. Simmer at 140° Fahrenheit for 30 minutes. Strain and process seeds in a blender until smooth. Add hot water and let sit for 2 hours. Strain through cheesecloth and place resulting “sunflower milk” into a pot with sugar. Cook at 158 degrees Fahrenheit, stirring occasionally, till sugar is completely dissolved. Remove from heat, mix in Everclear, and cool at room temperature.

Tropical Spice Syrup:
1 Pineapple (Rind & Core)
1 dried chipotle pepper
1 Cinnamon stick (crushed)
1 Star Anise (crushed)
Handful Cloves (10-15)
1.5 cups Water
1.5 cups Sugar

Bring everything to a boil except sugar, let simmer for 2 hours. Strain out solids and return water to saucepan, adding sugar, and stirring frequently until the sugar is completely dissolved. Cool at room temperature and bottle.


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