Eau de Grasse
- 50 ml Lillet Blanc
- 30 ml jasmine-bergamot syrup
- 30 ml cuvée rockrose (orange, lime & lemon juice)
- Thomas Henry Slim Tonic
Glass: tumbler | Garnish: dehydrated orange zest, edible white flowers | Technique: stir
Pour Lillet Blanc, housemade jasmine-bergamot syrup and a cuvée of fresh orange, lime and lemon juice into a mixing glass and stir. Strain into a tumbler glass filled with ice cubes and top up with Thomas Henry Slim Tonic. Garnish with dehydrated orange zest and edible white flowers.
The recipe for the Jasmine Bergamot Syrup:
Take a handful of Jasmine and red Bergamot petals and cook with 500g of sugar in 1/2 l of water. Allow everything to cool off and then strain the liquid into a bottle of your choice.