OUR COCKTAILS
Find all our cocktail ideas to sublimate your djins and dazzle your taste buds!
Glassware : highball
Technical : built (mix directly in the glass on ice)
Garnish : lemon peel
Glassware: highball or copper tumbler
Technical : built
Garnish : lime peel
Lime cordial :
Mix until dissolved 20 cl of lime and 200 grams of white sugar.
Keep in a cool place.
To go further with the cordial :
the day before, take the zests of 8 limes and place them in an airtight jar and cover them with 200 grams of sugar
The next day, remove the sugar soaked in the essential oils from the lemon peels and mix it with the lemon juice.
Glassware : highball
Technical : shaker
Garnish : head of mint
Shake for 8 seconds
Pour over ice, straining through a fine sieve
Add sparkling water
Glassware : cup
Technical : shaker
No Garnish
Shake the shaker without ice for 30 seconds
Add the ice cubes and shake again for 15 seconds
Pour through a fine strainer
Glassware : old fashionned
Technical : built
Sage-infused coconut water :
60 cl coconut water and 1 bunch of sage to infuse 24 hours in a cool place
Blueberry cordial :
Mix until dissolved 200 grams of sugar 40 cl of organic blueberry juice
Glassware : coffee cup
Technical : built
Garnish : cardamom seed
Cold brew coffee :
Brew for 24 hours 105 grams of coffee in 1 liter of water in a cool place eucalyptus syrup/green cardamom/pine buds :
Infuse 50 cl of water with 15 grams of eucalyptus, 15 grams of pine buds and 10 grams of green cardamom for 24 hours. Filter and dissolve 500 grams of sugar.