Eau de Grasse

Der Eau de Grasse mit Thomas Henry Elderflower Tonic
  • Mixologist
  • Taste: herbal, classic, fruity
1 cocktail
  • 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.