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The Creations
White peach
The Sins Peaches
Stanislas Jouenne
Executive Bar ChefTrophées du Bar winner 2016
PONTHIER white peach purée
FIELDFARE gin
Viognier wine
Salted agave syrup
Ice (cubes for the shaker, block for the glass)
FIELDFARE gin
Viognier wine
Salted agave syrup
Ice (cubes for the shaker, block for the glass)
6cl
4cl
4cl
1cl
SQ
4cl
4cl
1cl
SQ
Decoration: Angelica root, slice of fresh peach
Pour all the ingredients into a shaker full of ice. Shake vigorously and filter through a strainer into a tall cocktail glass containing a small block of ice. Decorate with Angelica root and 2 slices of fresh peach.
Pour all the ingredients into a shaker full of ice. Shake vigorously and filter through a strainer into a tall cocktail glass containing a small block of ice. Decorate with Angelica root and 2 slices of fresh peach.
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.
Viognier wine infused with borage: put 4 fresh borage leaves in a bottle of wine and leave to infuse for 24 hours before filtering.
Viognier wine infused with borage: put 4 fresh borage leaves in a bottle of wine and leave to infuse for 24 hours before filtering.