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The Creations
Passion fruit
Ride With Passion
Stanislas Jouenne
Executive Bar ChefTrophées du Bar winner 2016
PONTHIER passion fruit purée
BOMBAY SAPPHIRE gin
Salted and smoked agave syrup
Dijon mustard
Olive oil
Ice (cubes for the shaker, block for the glass)
BOMBAY SAPPHIRE gin
Salted and smoked agave syrup
Dijon mustard
Olive oil
Ice (cubes for the shaker, block for the glass)
4cl
4cl
1cl
0,1cl
0,2cl
SQ
4cl
1cl
0,1cl
0,2cl
SQ
Decoration: conifer twigs
Pour all the ingredients into a shaker full of ice. Shake vigorously and filter through a fine double strainer into a wide coupe containing a block of ice shaped like an iceberg. Decorate with the conifer twigs.
Pour all the ingredients into a shaker full of ice. Shake vigorously and filter through a fine double strainer into a wide coupe containing a block of ice shaped like an iceberg. Decorate with the conifer twigs.
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 (2fl. oz.) of the salted water.