The goal: to create something super refreshing, very slightly sweet, to showcase my new Camerises de Menaud liqueur.
Because it is a salt gin base with macerated cherries, this liqueur has a more delicate flavour than a product made entirely of fruit.
To create the cocktail, I chose products that would not alter the spectacular color of the cherry, while slightly enhancing the sugars and providing a sparkling floral freshness.
Photo and recipe by Mélanie Boivin
Ingredients
- 2 oz. of Camerises Menaud liqueur.
- 2 oz. of Lillet fortified white wine juice.
- Fleur de Sureau 1642.
- A sprig of fresh rosemary
- Ice
Preparation:
- In a Tonic gin glass, full of ice, pour the Camerises Menaud liqueur and the Lillet fortified white wine juice.
- Extend with Fleur de Sureau 1642 tonic.
- Mix gently with a bar spoon.
- Garnish with a sprig of fresh rosemary.
