Fizzy French Coast
30ml
Apricot and rosemary liquor
30ml
Vodka
SQ
Sparkling wine top
APRICOT AND ROSEMARY LIQUOR
150g
Vodka
75g
Water
50g
Rosemary
100g
White sugar
20g
Xérès
Garnish: rosemary leaf
Glass: tumbler
Method: Building (straight to the glass)
Infuse the rosemary in the mixture water/vodka/sugar at low heat during 20 minutes. Remove from heat, filter, add the PONTHIER apricot Bergeron purée and the Xérès.
Products used
Apricot Bergeron Chilled Puree
