Velvet Thorn

Name: Velvet Thorn
Yield: 1 cocktail
Ingredients: ½ oz (15 ml) Hibiscus flower in syrup; 2 oz (60 ml) Camus XO Cognac; 1 oz (30 ml) Pinot Noir red wine; 2 dash Angostura Aromatic Bitters; ½ oz (15 ml) Lemon juice (freshly squeezed); 1 fresh Kaffir lime leaf; 1 twist Kaffir lime (fresh fruit)

Velvet Thorn cocktail recipe, illustration

Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.

Save

Method: shake
Glass: Goblet glass
Ice: Ice
Garnish: Kaffir lime leaf Hibiscus flower in syrup
ABV: 19%

Ingredients

Hibiscus flower in syrup — ½ oz (15 ml)
Camus XO Cognac — 2 oz (60 ml)
Pinot Noir red wine — 1 oz (30 ml)
Angostura Aromatic Bitters — 2 dash
Lemon juice (freshly squeezed) — ½ oz (15 ml)
Kaffir lime leaf — 1 fresh
Kaffir lime (fresh fruit) — 1 twist

How to make it

Stir 1 heaped bar spoon hibiscus jam and cognac in base of shaker until dissolved.
Add other liquid ingredients, shake with ice.
Fine-strain into ice-filled goblet.
Bruise kaffir lime twist over glass and discard.
Garnish with hibiscus flower in syrup and kaffir lime leaf.

An elegant cocktail with floral and fruity notes.

Updated October 5, 2026