L’Orangette de Jeannette by Emeric Mouillot Bar manager of L’Orangerie (Lyon)

L’Orangette de Jeannette by Emeric Mouillot Bar manager of L’Orangerie (Lyon)

Ingredients: 

10 ml Cointreau

40 ml Orange Colombo

100 ml Perrier

1 Orange zest

Preparation: 

In the glass 

Put the ice cubes and the ingredients in the order indicated in an ‘old fashioned’ glass (small tumbler). Lie down with the Perrier, add the Cointreau and mix with the mixing spoon.

Decorated with the twisted orange zest (or zest, technique to bring out the aromas and extract the essences).

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