Orgeat-Flavored Syrup VEDRENNE 100cl

Ingredients

• 20 ml Vedrenne Almond Syrup
• 50 ml pouring cream (18% fat)
• 50 ml full-fat milk
• 1 double espresso
• unsweetened cocoa powder
• icing sugar

Method

1. Pour the cream, milk and Almond Syrup into a jug.
2. Foam using the steam nozzle of an espresso machine.
3. Leave to stand for a moment.
4. Pull a double espresso.
5. Gently spoon the orgeat cream over the espresso.
6. Decorate as desired.

Ingredients

• 30 ml rum
• 20 ml aged rum
• 30 ml lime juice
• 15 ml VEDRENNE Almond Syrup
• 15 ml VEDRENNE Orange Curaçao - 15%
• 2 dashes Angostura bitter

Method

1. Shake all the ingredients together.
2. Serve over ice in a rocks glass.
3. Add 2 dashes of Angostura Bitters. Garnish with a mint sprig and a cinnamon stick.

Ingredients

• 2 cl IZARRA Liqueur 48 – 48%
• 0,5 cl VEDRENNE Orgeat Syrup
• 0,5 cl VEDRENNE Ginger Liqueur – 25%
• 2 cl BIELLE White Rum – 59%
• 2 cl freshly squeezed lime juice

Method

1. Pour all the ingredients into a shaker filled with ice and shake vigorously for about ten seconds.
2. Double strain into a lowball glass.
3. Top up with crushed ice if needed.
4. Garnish with a fresh mint sprig and a piece of candied ginger.