6 slices brioche, bread or panettone, cut 1/2-inch-thick
3/4 cup milk
2 tablespoons Royal Rose Cardamom-Clove Syrup, or to taste
Whisk eggs, milk and syrup in a shallow baking dish. In a skillet, melt butter over medium high heat. When the skillet is hot, lightly dredge brioche in the egg mixture on both sides. Fry until golden brown. Serve with butter and maple syrup.
1 3/4 oz. Barbancourt Special Reserve aged rum1 egg1/2 oz. Royal Rose Cardamom-Clove Syrupa few drops of real maple syrupDry shake the egg and syrups for a minute; add the rum and several ice cubes. Shake vigorously. Strain and top with freshly grated nutmeg or cinnamon.
Recipe by Thursday Happy Hour. Is it me or does this drink look delicious?2 1/2 oz premium gin1 tsp. Royal Rose Cardamom Clove Syrup1/2 oz. Fernet Branca (or sweet vermouth if Fernet rubs you wrong)Juice of 1/4 lemonJuice of 1/4 orange2 dashes Angostura bittersCombine all ingredients to a shaker full of ice, stir swiftly for 30 seconds and pour into a rocks glass with cracked ice. Garnish with a orange or lemon twist.