Eclipse
- mocktail
- ginger
A floral recipe spiced up by the power of Le Gingembre: a unique sensory experience.
Ingredients
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LE GINGEMBRE: 2cl
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Lavender syrup: 3cl
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Peach and jasmine soda (e.g. London Essence brand): 9cl
In this recipe
Le Gingembre
Quantity
Preparation
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Step 1
Place the martini glass in a freezer and leave to cool.
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Step 2
In a mixing glass, add LE GINGEMBRE and the lavender syrup, stir until well diluted, add the peach and jasmine soda and stir for a few seconds with ice cubes using a cocktail spoon.
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Step 3
Remove the martini glass from the freezer and pour in the ingredients. Add a round ice cube.
PREPARATION OF THE LAVENDER SYRUP :
Sugar: 250g
Water: 500ml
Dried lavender: 15g
Place all ingredients in a vacuum bag. Cook at low temperature (40 degrees) for 45 minutes. Strain and refrigerate
Nicola Battafarano
Mixologist at Lutetia and Maison Delano
Nicola Battafarano is a mixologist known in the industry. Of Italian origin, he starts in France with the Big Mamma group, then at the Royal Monceau, before taking over management of the two bars at the Lutetia, a Parisian palace, for five years. Since September 2023, he has been Maison Delano's new Food & Beverage Director.
