Indian summer

Bar recipe
Alessandro Palazzi

Alessandro Palazzi

Bartender / Mixologist
  1. Ingredients

    • Frozen fruit purée 100% : Mango - 5 cl
    • Frozen fruit purée 100% : Mandarin - 15 cl
    • Frozen fruit purée 100% : Pink grapefruit - 5 cl
    • Apple juice - 5 cl
    • Grenadine - 1 cc
    Mix all ingredients except grenadine.
    Pour into a highball with ice.
    Floating the top of the glass grenadine.
    Garnish with cardamom seeds.

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