APRICOT SPARKLER COCKTAIL
APPLE STAR COCKTAIL



Apricot purée
Lemon purée
Sparkling water
A mint leave
16 cl
2 cl
14 cl
-
32 cl

Prepare directly in a glass.
Pour the fruit purées into the glass
over the ice cubes.
Complete with sparkling water.
Stir and decorate.



Green apple purée
Lemon purée
Anise base spirit
Still water
A mint leave
10 cl
5 cl
3 cl
10 cl
-
28 cl

Prepare in a shaker with ice cubes.
Serve in a cocktail glass.



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Recipes created under the direction of Geneviève Pardo for Pellorce & Jullien S.A.
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