ALL OCCASIONS ARE GOOD TO SIP A DRINK
IN A WARM AND FRIENDLY ATMOSPHERE.
HERE ARE THE BEAUTIFUL PLACES TO CLEAR YOUR MIND AND SHARE THE MOMENT.
THE SYRUP FOLIE
For snacks or aperitifs, and throughout the day, syrups give a boost to glasses of water and milk, to cocktails and mocktails, and to many recipes such as pastries and even savory dishes. Their field of use is immense. From the original baby pink to the classic water mint to the iconic Moorish, it’s almost impossible to go without syrup in the summer. We choose them without artificial coloring or preservatives, or we make them at home. A world of colorful flavors opens up to gourmets
3 mocktail ideas!
THE BLUEBERRY & MAPLE SYRUP MOJITO
INGREDIENTS
mint leaves
60 ml lemon juice
60 mL maple syrup
320 ml blueberry juice
480 ml sparkling water
ice cubes
blueberries
PREPARATION
Put the mint leaves in a bowl. Add lemon juice, maple syrup, blueberry juice, sparkling water and mix. Add ice cubes. Serve in cocktail glasses and add berries and leaves for decoration!
THE CRAPPLE
INGREDIENTS
280 ml cranberry juice
240 ml apple juice
120 ml lemon juice
40 ml of cane sugar
crushed ice
PREPARATION
Put all ingredients in a shaker and mix. Strain the result and pour it into the glasses filled with crushed ice.
THE PEAR FIZZ
INGREDIENTS
400 ml of pear juice
280 ml of Perrier
2 lemons
ice cubes
PREPARATION
Squeeze the lemons. Pour the different liquids into a bowl and mix. Add ice cubes, and serve in glasses.
Iced teas
Consumer trends show that our preoccupations revolve around health, dietetics and the environmental approach. Iced teas meet these needs and we can see that the shelves of these products in supermarkets have expanded in a few years. To make homemade iced tea, simply steep the leaves in water at room temperature (about 18°C) for an average of 1 hour (black tea, for example, can take up to 3 hours to steep). Approximately 8 to 10 g for 50 cl and 16 g for 1 liter depending on the tea. We then remove the leaves and place the drink in a cool place to rest.
why do we like milkshakes
At the end of the 19th century, the first milkshake recipe was a hearty and invigorating drink made from alcohol, whiskey and eggs. Not much to do with today’s milkshake, which we like to enjoy with friends, in the summer in the sun. The milkshake had a small revolution in 1911: Hamilton Beach, an American company, invented the blender. This new technology makes it possible to emulsify the milkshake, making it more frothy and airy. By gaining in lightness, it becomes more pleasant to consume. In 1922, the Walgreens drugstore chain had the idea of adding ice cream to the milkshake. Its success was immediate and the recipe became timeless: ice cream, milk, syrup or fruit, with extra whipped cream for the gourmets!
a vanilla milkshake
Mix 2 scoops of vanilla ice cream (preferably from an artisan ice cream maker or homemade), 10 cl of very cold milk and 1 tablespoon of vanilla syrup. Add whipped cream on top and some toppings, such as chocolate shavings. Serve in a tall glass with a straw and enjoy!
Sensational Gin
Inspired by the art deco spirit of the Mediterranean, Belle Rive gin is designed as a perfume in Grasse, the historic headquarters of French perfumery. Its outpouring of voluptuous, spicy and above all sun-drenched flavors make the promise of a trip to the heart of the “French Riviera”. Between intensity and finesse, find the notes of the perfect balance of a floral bouquet of lavender, may roses, orange blossoms and violet leaves, counterbalanced by the bite of juniper berry.
