LA PEINT DE PÂQUES

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THIS COCKTAIL IS:

A cocktail with the perfect taste and colour to brighten up your Easter brunches.

Ingredients

  • 1 ½ oz of romeo’s gin
  • ½ oz of Cointreau
  • 1 ½ oz of carrot juice (We used Bolthouse Farms 100% Carrots)
  • ½ oz of simple syrup
  • ½ oz of lemon juice
  • 1 large sage leaf + 1 for garnish
  • 1 dash of Bittered Sling Orange & Juniper  bitters
  • Garnish: Fresh sage leaf

Accessories

  • Shaker
  • Cocktail strainer
  • Sieve
  • Ice
  • Coupe Glass

Preparation

  • Stir all ingredients into a shaker filled with ice.
  • Shake vigorously, then double strain through a strainer and sieve into a coupe glass.

Notes: Finely straining the cocktail prevents any ice particles from landing in the final cocktail. When serving a cocktail without ice, it is a good idea to cool the glass in the freezer before pouring the liquids.


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