- 4.5 cl Rosée de Gambrinus cordial* (homemade preparation based on Rosée de Gambrinus (a tart raspberry beer from the Cantillon brewery in Brussels) + sugar + dried wormwood plant)
- 5 cl unaged Jenever (or London dry Gin)
- 1.5 cl Verjus
- 1 teaspoon PASTIS DE L'ILE DE RE
- *Cordials are sweet, non-alcoholic liquids used in cocktails and other drinks. Made from fruit juice, sugar and water, cordials often contain plant, root or spice extracts. Less concentrated than syrups, with a lower percentage of sugar, they are used in the same way, usually diluted with water before consumption, or mixed in cocktails. Cordials bring out the fruit's acidity and the honeyed character of the ingredients used to make them. In cocktails, they act as a binder between the different elements.
Method
- Step 01Preparation of the cordial :
- Step 02In a mixing glass, pour the unaged gin (or Lon-don dry Gin), the homemade Gambrinus Rosée cordial, the verjuice and the PASTIS DE L'ILE DE RE (according to the quantities described in the ingredients list)
- Step 03Add ice cubes and stir for about ten seconds with a mixing spoon.
- Step 04Then serve in a pretty glass, taking care to strain the ice cubes. Enjoy! Your FILTRE D'AMOUR cocktail with PASTIS DE L'ILE DE RE is ready to enjoy !
- 75cl Rosée de Gambrinus (tart raspberry beer from the Cantillon brewery in Brussels - www.cantillon.be)
- 325g sugar
- 5g dried wormwood plant
Heat until the sugar has dissolved and leave the absinthe to infuse for around ten minutes.
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