2 cl
Coriander reduction
5 cl
Alcohol-free vermouth
Sparkling water
Glassware: highball
Garnish: dehydrated grapefruit
Method: direct to glass on ice. Top up with sparkling water.
1.5 cl
Réduction de coriandre
5 cl
Tequila
1 cl
Mezcal
Sparkling water
Glassware: highball
Garnish: salt rim + dehydrated grapefruit
Method: Shaker + double filtration.
1000 cl
Water
1 bunch
Coriander
1000 g
Sugar, honey or agave syrup
Heat 1000 cl of water to boiling. Remove from the heat as soon as it boils. Add the coriander. Leave to infuse for 4 to 8 hours. Strain. Heat the infusion to 85°C without boiling. Add the sugar, honey or agave syrup. Leave to cool. Strain. Reduce the liquid over a low heat until the desired consistency is reached.
