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Mango
Lime 100%
Lime 100%
Aamchor
Stanislas Jouenne
Executive Bar ChefTrophées du Bar winner 2016
PONTHIER mango purée
PONTHIER lime purée
BOMBAY SAPPHIRE gin
Coconut water
Alsace eau de vie - Marc de Gewurztraminer
Salted and smoked agave syrup
Ice (cubes for the shaker, block for the glass)
PONTHIER lime purée
BOMBAY SAPPHIRE gin
Coconut water
Alsace eau de vie - Marc de Gewurztraminer
Salted and smoked agave syrup
Ice (cubes for the shaker, block for the glass)
4cl
1,25cl
4cl
4cl
1cl
0,7cl
SQ
1,25cl
4cl
4cl
1cl
0,7cl
SQ
Decoration: sliced dried mango, cornflowers
Pour all the ingredients into a shaker full of ice. Shake vigorously and filter through a strainer into an Old Fashioned glass with a rim of coconut powder and a block of ice cut in the shape of an obelisk. Decorate with a slice of dried mango and sprinkle with cornflowers.
Pour all the ingredients into a shaker full of ice. Shake vigorously and filter through a strainer into an Old Fashioned glass with a rim of coconut powder and a block of ice cut in the shape of an obelisk. Decorate with a slice of dried mango and sprinkle with cornflowers.
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.
Sticking cornflowers: agave syrup is very dense and almost transparent. Brush a little onto the section concerned then stick the little flowers to it.
Sticking cornflowers: agave syrup is very dense and almost transparent. Brush a little onto the section concerned then stick the little flowers to it.