Guarrigue en Alsace

Bar recipe

The bitterness from the orange plays along the richness of the Mirabelle, with a herbaceous « provençale » touch from the bouquet garni.

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Guarrigue en Alsace
Maxime Le Gal

Maxime Le Gal

Maxime Le Gal, Mixologist, Cofounder and Partner, Rocks & Rye, and Les vergers Boiron Consultant
Maxime Le Gal founded Rocks & Rye in Lyon in 2017, with his partner Amanda Boucher, an acclaimed mixologist, known in part for her signature and legendary cocktail “La Muse”.   ​Having ...
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  1. Guarrigue en Alsace

    Ingredients

    • Frozen fruit purée 100% : Mirabelle plum - 100ml
    • Frozen fruit purée : Orange and Bitter Orange - 25ml
    • « Bouquet garni » syrup - 25ml
    • Verjus - 15ml
    • Sparkling water - 30ml

    Chill the ingredients over ice in a mixing glass, strain over fresh ice in a highball.

    Garnish with bouquet garni (Thyme, Rosemary and Laurel), and a dehydrated orange slice.

    Bouquet garni Syrup:

    200ml mineral water

    200g granulated white sugar

    10g bouquet garni

     

    Cook all ingredients in a sous-vide bag at 70°C for 3 hours, filter and bottle. Keep refrigerated.

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