FRUITS AND PLANTS 

• Alc. grade : -
• Bottles available in : 100 cl
• Origin : France
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Recipes with White sugar cane syrup

Summer
Ingredients

• 45 ml Whisky
• 15 ml Crème de Framboise (Raspberry)
• 8 to 12 mint leaves
• 25 ml lemon juice
• 10 ml White sugar cane syrup

• Glass : highball
• Method : build
• Ice : crushed
• Garnish : raspberry

1. Smack the mint leaves in a clap and place them in the glass
2. Ice up half of the glass
3. Pour the ingredients
4. Churn to incorporate all ingredients
5. Ice up again to fill the glass
6. Garnish & serve

Bramble
Created in the 1980s by Dick Bradsell, Fred’s Club, Londres.

Ingredients

• 40 ml Gin
• 30 ml lemon juice
• 15 ml White sugar cane syrup
• 20 ml Crème de Mûre (Blackberry)

• Glass : rocks
• Method : build
• Ice : crushed
• Garnish : lemon wedge, blackberries

1. Ice up half of the glass with crushed ice
2. Pour the gin, lemon juice and sugar syrup
3. Churn to incorporate ingredients
4. Slowly pour the crème de mûre to create a marbling effect
5. Garnish & serve

Caipirinha
Traditional cocktail from Brasil.

Ingredients

• 60 ml Cachaça
• 15 ml White sugar cane syrup
• 4 lime wedges

• Glass : rocks
• Method : build
• Ice : crushed
• Garnish : lime wedge

1. Muddle the lime wedges with the sugar syrup in the glass
2. Ice up half of the glass
3. Pour the cachaça
4. Churn to incorporate all ingredients
5. Ice up again to fill the glass
6. Garnish & serve

Espresso Martini
Cocktail created in 1983 by Dick Bradsell at the Soho Brasserie in Londres.

Ingredients

• 40 ml Vodka
• 20 ml Coffee Liqueur
• 30 ml espresso coffee
• 5 ml White sugar cane syrup

• Glass : cocktail
• Method : shaker
• Ice : –
• Garnish :3 coffee beans

1. Add the ingredients to a shaker
2. Ice up 2/3 of the shaker with cubed ice
3. Shake vigorously for 7 to 10 seconds
4. Strain into a chilled glass with no ice
5. Garnish and serve

Fresh Mint

Ingredients

• 30 ml Gin
• 20 ml Icemint syrup
• 5 ml White sugar cane syrup
• 15 ml lemon juice
• fill with soda water

• Glass : highball
• Method : build
• Ice : cubed
• Garnish : mint sprig

1. Ice up the glass
2. Pour the ingredients
3. Briefly stir gently
4. Serve

Hibiscus Iced Tea

Ingredients

• 10 ml Black Tea concentrated Base
• 100 ml hibiscus infusion
• 10 ml lemon juice
• 10 ml White sugar cane syrup

• Glass : highball
• Method : build
• Ice : cubes
• Garnish : hibiscus flower

1. Ice up the glass
2. Pour the ingredients
3. Briefly stir gently
4. Garnish & serve

• 1000 ml water
• 100 gr dry hibiscus flowers
• 100 gr fresh pineapple chunks
• some star anis
• some cloves
• some cinnamon stick

1. Boil all ingredients
2. Fine strain
3. Let cool before using