Bulle de pêche by Pierre Becker,Head Barman at Le Pigonnet -Aix en provence

Bulle de pêche by Pierre Becker,Head Barman at Le Pigonnet -Aix en provence

Ingredients:

15 ml of Eloïde lemonrass syrup (http://www.eloide.com/project/sirop-de-citronnelle-fraiche/)

60 ml of Rinquinquin

100 ml of Champagne

Ice cubes

Preparation:

In a large balloon glass, mix the Eloïde lemongrass syrup, with the Rinquinquin, add the ice cubes and the champagne.

Decorate with a mint leaf or lemon verbena in the summer.

Related products