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Mirabelle plum
Lemon 100%
Lemon 100%
AL/LO#1
Stanislas Jouenne
Executive Bar ChefTrophées du Bar winner 2016
PONTHIER mirabelle plum purée
PONTHIER lemon purée
BEEFEATER gin
Folle Envie
Salted and smoked agave syrup
Ice (cubes for the shaker, block for the glass)
PONTHIER lemon purée
BEEFEATER gin
Folle Envie
Salted and smoked agave syrup
Ice (cubes for the shaker, block for the glass)
4cl
1cl
3cl
2,5cl
0,3cl
SQ
1cl
3cl
2,5cl
0,3cl
SQ
Decoration: verbena flowers
Pour all the ingredients into a shaker full of ice. Shake vigorously and filter through a strainer into a tall cocktail glass containing a flat and thick block of ice. Decorate with the verbena flowers.
Pour all the ingredients into a shaker full of ice. Shake vigorously and filter through a strainer into a tall cocktail glass containing a flat and thick block of ice. Decorate with the verbena flowers.
Barman’s tips
Salted and smoked agave syrup: put 3g of smoked salt and 180g of boiling water in a jug. Stir until the salt has dissolved. Mix 120g of agave syrup with 6cl of the salted water.
Folle Envie and fresh verbena infusion: add 3g of fresh verbena to 18cl of Folle Envie. Vacuum seal and cook at 60°C for 1h30 or put in a firmly closed bottle and put through the dishwasher.
Folle Envie and fresh verbena infusion: add 3g of fresh verbena to 18cl of Folle Envie. Vacuum seal and cook at 60°C for 1h30 or put in a firmly closed bottle and put through the dishwasher.