Chef at Saint Clair Le Traiteur in Paris, Lionel Lallement has been using his talent to combine textures and tastes for 30 years. Son and grandson of bakers and pastry makers, Lionel was the youngest ...
Blend the fruit purees with the water and cane sugar syrup together in a blender. Add the Grand Marnier® and white rum. Pour over a bed of ice in a glass. Serve immediately.
- Frozen fruit purée 100% : Blood orange - 10 ml
- Frozen fruit purée 100% : Mango - 35 ml
- Frozen fruit purée 100% : Passion fruit - 10 ml
- Frozen fruit purée, sugar added : Coconut - 5 ml
- Water - 10 ml
- Sugar cane syrup - 12 ml
- Grand Marnier® - 10 ml
- Rum - 10 ml
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