Winter touch
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
Winter touch
12 cl Cranberry puree
6 cl 100% Grapefruit puree
2 cl Cinnamon apple Cordial
Sq Sparkling Mineral Water
Sq Cinnamon smoke
Apple cinnamon cordial
3 g Cinnamon
200 g granny apples in slice
250 g Sugar
50 cl Water
2,5 g Citric acid
Sweetened clementine puree
Andros Chef new frozen clementine puree are noticeably sweeter than most other varieties of citruses purees. There's almost no bitterness or sour flavor, which adds to their appeal. Our puree has a bright orange colour and a fine and light texture that’s easy to work with. Clementines are received fresh in Andros primary processing factory in southern Spain (PROBICASA). Clementine puree is very appreciated by many chefs and can be used in mousses and entremets, cocktails, smoothies or yule log. Packed in a 1kg tub.
Discover our products range Sweetened puree 90%Preparation steps
-
Winter touch
Pour in a shaker the apple/cinnamon cordial, clementine, cranberry and grapefruit purees. Fill with crushed ice and shake. Smoke the glass with cinnamon, fill with ice cubes. Filter the mixture and pour in a glass. Finish with sparkling mineral water.
-
Apple cinnamon cordial
Mix all ingredients until sugar is disolved. Let infused in the refrigerator during one hour. Filter and add citric acid. Keep in the refrigerator.
