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The Creations
Camarosa Strawberry
Joy of Spring
Stanislas Jouenne
Executive Bar ChefTrophées du Bar winner 2016
PONTHIER strawberry purée
FIELDFARE gin
White Port
Pomegranate liqueur
Açai liqueur
Cardamom agave syrup
Thyme essence
Ice (cubes for the shaker, block for the glass)
FIELDFARE gin
White Port
Pomegranate liqueur
Açai liqueur
Cardamom agave syrup
Thyme essence
Ice (cubes for the shaker, block for the glass)
4cl
4cl
4cl
0,5cl
0,5cl
1cl
0,3cl
SQ
4cl
4cl
0,5cl
0,5cl
1cl
0,3cl
SQ
Decoration: fresh thyme
Pour all the ingredients into a shaker full of ice. Shake vigorously and filter through a strainer into a double walled Old Fashioned glass containing a block of ice in the shape of the glass. Decorate with 2 twigs of fresh thyme.
Pour all the ingredients into a shaker full of ice. Shake vigorously and filter through a strainer into a double walled Old Fashioned glass containing a block of ice in the shape of the glass. Decorate with 2 twigs of fresh thyme.
Barman’s tips
Cardamom agave syrup: put 5 crushed cardamom pods in a saucepan with 18cl of water. Bring to the boil then take off the heat. Leave to rest and cool. Mix 120g of agave syrup with 6cl of the cardamom water.
Thyme essence: add 3g of fresh thyme to 12cl of vodka. Vacuum seal and cook at 60°C for 1h30 or put in a firmly closed bottle and put through the dishwasher.
Thyme essence: add 3g of fresh thyme to 12cl of vodka. Vacuum seal and cook at 60°C for 1h30 or put in a firmly closed bottle and put through the dishwasher.