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Ginger zest

A creation of Matthias Giroud

He begins bar at 16 years old and started at the famous Bar Fly Paris. He has been bar manager at Bound, Buddha Bar, Barrio Latino and Barlotti Paris. In 2016, he cofounded WM.Signature, his consulting agency in strategy and operational management in Food & Beverage. Now he has his workshop in Boulogne-Billancourt named l'Alchimiste which offers 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

Purée fruits de passion surgelés bac 1 kg

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

  1. 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.

  2. Grainy orange zests cordial

    Mix all ingredients until sugar is disolved. Keep in the refrigerator.

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