SEA BUCKTHORN SYRUP

ARGOUSIER FOREVER created by: Pierre-Hugues MAROIS

INGREDIENTS

  • 2 strokes of peychaud

  • 2 oz of QUARTZ vodka

  • ½ oz of Sea Buckthorn Syrup “Les Charlatans”

PREPARATION

Mix and pour into an old fashioned style glass. Garnish with a lemon zest

. . . . . . . . .

LA JEANNETTE created by: David GINESTA

INGREDIENTS

  • 2 oz of vodka

  • 3/4 oz of Sea Buckthorn Syrup “Les Charlatans”

  • 1/2 ounce of lime juice

  • A few drops of anise alcohol "shake and strain"

PREPARATION

Mix all the ingredients and pour into a glass.

. . . . . . . . .

LE MARGOT (Twist of margarita) created by: Pierre-Hugues MAROIS

INGREDIENTS

  • 1/4 ounce fresh lime juice

  • 3/4 oz of Sea Buckthorn Syrup

  • 1 oz of white tequila

  • 2 to 4 oz of Le Clos du Minot cider

PREPARATION

In a shaker, put all these ingredients and stir vigorously. Then pass the contents through the sieve (the term used in bartending is: Double strain) and pour directly into a cup. Then fill the rest of the cup of cider Le Clos and garnish with a thin slice of floating lime.

. . . . . . . . .

COCKTAIL KM12

INGREDIENTS

  • 1 1/4 oz Dry gin Km12 from the Fjord Distillery

  • 3/4 oz Dry Curacao by Pierre Ferrand  

  • 1 1/4 oz of sea buckthorn syrup

  • 3/4 oz lemon juice

  • 3/4 oz Aquafaba

  • Ice cubes

  • Club soda, to taste

  • Sea buckthorn berries, for decoration

PREPARATION

Place all ingredients in a shaker and shake for 10 seconds. Add the ice and stir again for 5 seconds. Pour into a Collins glass, fill with club soda and decorate with sea buckthorn

. . . . . . . . .