Ginger zest
A creation of Matthias Giroud
Matthias began his career in mixology at the age of 16 at the world famous “Bar Fly” in Paris. His roles since then, as chief mixologist, have run the gamut at high-end, dynamic bars in Paris; Bound, Buddha Bar, Barrio Latino and Barlotti to name a few.
In 2016, he cofounded WM.Signature Consulting to offer his expertise in F&B operational management and strategy to others. Today, his workshop in Boulogne-Billancourt, named l’Alchimiste offers professionals practical training in bar experience and tailored cocktails.
Ingredients
Ginger zest
4 cl Grainy orange zests cordial
3 lime slices
4 g Ginger
3 cl Passion fruit puree
9 cl Ginger ale
6 cl Badoit intense
Grainy orange zests cordial
100 g Orange zests
15 cl Water
25 g Sugar
2 g Citric acid
Sweetened passion fruit puree
Andros Chef frozen passion fruit puree is a perfect blend of purple and yellow passion fruits. A strategic blend which offers a perfect balance between taste and acidity for a higher complexity of flavors. Purple passion fruits are received fresh at full maturity in Andros plant in south Vietnam. The puree is perfect to give a fine acidic and exotic touch in a dessert, mousse, ice cream, beverages or even savory dishes. Packed in a 1kg tub.
Discover our products range Sweetened puree 90%Preparation steps
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Ginger zest
Pour the cordial in a glass, add lime and ginger. Crush and add passion puree with ginger ale. Fill with ice and Badoit intense.
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Grainy orange zests cordial
Mix all ingredients until sugar is disolved. Keep in the refrigerator.
