French spring punch

Bar recipe
Rodolphe Sorel

Rodolphe Sorel

Bartender
  1. French spring punch

    Ingredients

    • Frozen fruit purée 100% : Lemon - 1 cl
    • Frozen fruit purée 100%: Strawberry - 3 cl
    • Frozen fruit purée 100% : Lemon - 1 cl
    • Cognac - 2.5 cl
    • Strawberry liqueur - 1 cl
    • Sugar cane syrup - 1 cl
    • Champagne - 8 cl

    Build over ice.

    Mix well with bar spoon.

    Strawberry slices garnish.

    In this step

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    Frozen fruit purées
    PuréeSurgelée_CitronJaune-RVB-150dpi-697x697
    Frozen fruit purées

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