Recipes
Recipe by Fanny Gauthier in collaboration with Aurélie Coppet-La Loca - Winning name by François Desjardins
Rose Lime
EQUIPMENT you’ll need
1 cocktail shaker or Mason jar
1 balloon wine glass
1 knife
1 cutting board
1 large bag of ice
Ingredients
Freshly squeezed lemon juice
Pink grapefruit and 5 baies pepper blend syrup *see the recipe
1 sprig of rosemary
Trois Rivières Cuvée de l’Océan rum
Litchi juice
1 pink grapefruit
1 small bottle of coconut water
Preparation
Before making the cocktail, prepare the syrup:
PINK GRAPEFRUIT AND 5 BAIES PEPPER BLEND SYRUP
In a saucepan, combine 1/2 cup of white granulated sugar, 1/2 cup of water, 1 tablespoon of 5 baies pepper blend,
and the juice and zest of a pink grapefruit.
Heat over medium until the sugar is completely dissolved.
Let the mixture infuse over low heat for 15 minutes.
Pour the syrup into a bottle or Mason jar and chill in the fridge.
Pour all cocktail ingredients into a shaker.
Add ice and shake well.
Serve over ice with a sprig of rosemary and pink grapefruit slices in a wine glass.
Enjoy!
Enjoy your lunch!
