VEDRENNE Grenadine Flavor Syrup 100cl

Ingredients

• 10 ml VEDRENNE Grenadine Syrup
• 10 ml VEDRENNE Mojito Syrup
• 20 ml lime juice
• 100 ml sparkling water

Method

1. Pour VEDRENNE Grenadine syrup in a large glass.
2. Gently add ice and sparkling water.
3. Add the VEDRENNE Mojito Syrup and lemon juice.

Ingredients

• 45 ml gin
• 15 ml VEDRENNE Morello Cherry Liqueur - 15%
• 7,5 ml VEDRENNE Triple Sec Liqueur - 35%
• 7,5 ml PAGÈS Verveine du Velay Gold Liqueur - 40%
• 120 ml fresh pineapple juice
• 7,5 ml lime juice
• 10 ml VEDRENNE Grenadine Syrup
• 1 dash Angostura bitter

Method

1. Shake all the ingredients and double strain into a tumbler.
2. Decorate with a few fresh mint leaves.

Ingredients

• 300 g crushed ice
• 50 ml VEDRENNE Grenadine Syrup
• 50 ml VEDRENNE Strawberry Syrup
• 50 ml VEDRENNE Green Mint Syrup
• 50 ml VEDRENNE Curaçao Syrup
• 1 orange
• still water

Method

1. PREPARATION OF THE PEARLS :
2. Add 5 cl of water and Grenadine Syrup to a pitcher.
3. Mix and pour into a small round ice cube tray.
4. Freeze for 8 to 10 hours.
5. Repeat with the other VEDRENNE Syrups to make different color “pearls” of Green Mint and Blue Curaçao.
6. PREPARATION OF THE SLUSHY :
7. Put 5 or 6 pearls of each syrup in a glass.
8. Cut an orange slice and place it delicately on top.
9. Mix 50 ml Strawberry Syrup with 200 g of crushed ice and pour into the glass.
10. Finish with a few colored syrup pearls.