Serve in

Garnish:

cucumber coral tullie, flowers Oxalis triangularis. preparation of the cucumber coral tullie 200 gr of cucumber 200 gr of water 60 gr of flour 5 gr of salt 60 gr of oil take cucumber and mash with water, filter the pulp and extract the juice from cucumber mix flour, oil and salt. put everything together and wait for the mixture to reach a temperature between 5 and 7 degrees use a hot iron and carefully add the mixture little by little, giving the desired shape. let cool and use.

How to make:

select rock glass, complement with frappe ice.

take mixing glass add ice cube, with a bar spoon we begin to stir, our glass will take the correct temperature for 15 seconds. Filter the excess water and add to the mixing glass

45ml Hayman's Old Tom Gin

15ml Gray Goose La Poire

45 ml Celery juice

30ml Lime juice

15 ml Sugar syrup

Mix ingredients with a bar spoon for 20 seconds.

Take a rock glass and throw away the frappe ice, take an ice cube (6x8cm sealed with a honeycomb mold).

add the mixture to the rock glass. add cucumber tullie with lemon, add flowers on top (oxalies triangularies)


preparation of celery juice

cut 800 gr of celery into small pieces add little by little to the blender in order to maintain the characteristic green color. add 100 ml of fresh lemon juice.

filter celery pulp and extract only its juice. keep cold in the refrigerator.