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 :

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.