The collection FRAPIN 1270
Carroll Gardens
Jeremy Pascal, Opium Bar, Londres
FreshFruitySpicyÉté
Ingredients
- Cognac Frapin 1270 / 4 cl
- Homemade cordial with mango and ginger / 2 cl
- Saké Daijingo / 2,5 cl
- Amer Picon / 1 cl
- Ice
- Mango slices for garnish
Preparation
- To prepare the mango and ginger cocktail: finely chop several slices of mango and ginger, marinate with sugar, then add water.
- Filter, ready to use.
- Remove a glass from the freezer and decorate the rim with melted dark chocolate. Sprinkle the glass with cocoa powder.
- Prepare the cocktail: place all ingredients, except garnish, in a shaker with ice.
- Mix well. Strain into prepared glass.
- Garnish with mango slices.
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