Fruity little numbers
Create a stir in your bar or restaurant with these three stunning summer cocktails created by Luca Cordiglieri, of the UK Bartenders Guild.
All three of these ‘fruity little numbers’ feature Leonce Blanc ready-to-use fruit purees, which bring intense colour and flavour to each cocktail. The purees are free from artificial flavouring, colours and preservative can be stored at room temperature and come in an easy-to-pour pouch with screw cap – making them the ideal solution for busy mixologists.
Pekoe Spritz
Ingredients20ml Leonce Blanc raspberry fruit puree 20ml Benedictine D.O.M. liqueur 15ml Dilmah blueberry and pomegranate tea 90ml Prosecco 6 mint leaves |
MethodShake all of the ingredients except the sparkling wine, double strain into a wine glass filled with ice. Top up with Prosecco. Garnish with Sosa Freeze-dried Whole Raspberries, mint and icing sugar. |
“Tea and infusions offer brilliant flavour profiles to a wide range of cocktails. Here, the Dilmah Blueberry and Pomegranate Tea combines the woody sweetness of pomegranate with the soft berry tones of blueberry.” Says Luca.
Tea leaves are graded based on their quality and condition. The highest grades are referred to as ‘orange pekoe’ and the lowest are ‘fannings’ or ‘dust’.
Lubersac Sour
Ingredients35ml Cognac VS 15ml Amaretto liqueur 15ml Leonce Blanc apricot fruit puree 25ml fresh lemon juice 10ml sugar syrup |
MethodDouble shake and serve in a Nick & Nora glass with a whole dried apricot on a stick. |
Sosa Albumina (500g) is a powdered self-mounting egg white powder, which mounts 25% more than fresh egg and is five times more stable. It helps bind the ingredients together and adds a fluffy texture to the drink.
Tulle
Ingredients50ml vodka 15ml Maraschino 10ml Chartreuse green 20ml lime juice |
MethodServe in a small, tall glass filled with ice and garnish with dried pear and nutmeg. |
