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Winter touch

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. 


Winter touch

5 cl Clementine puree

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

  1. 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.

  2. 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.

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