Method: Shake + Top Up
Glass: Champagne glass / Flute
Garnish: Dried rose petals on glass
30 ml Gin
10 ml pineapple syrup
30 ml passion fruit puree
2 drop of rose water
10 ml egg white
Top Up Kombucha by Laurent Share Love Wild Rose
Brush our champagne glass with honey and stick rose petals to it. Our glass need to be cooled down, so put some ice in it and set aside for the time of making cocktail. Put ice in shaker, then add all ingredients except Kombucha. Shake everything well to make our cocktail foam well and cool. In the next step, get rid of the ice from the glass be careful not to spoil the garnish. Pour the drink into glass, draining the ice inside. The last step is to complete our mixture with Kombucha by Laurent Share Love Wild Rose. Everything is ready, enjoy. 🙂
Pineapple Syrup 300g Fresh pineapple, 300g White Sugar, 300ml Water
Cut the pineapple into small pieces and put it in the pot. Add water and start cooking. Cook for about 10 minutes, then add sugar and stir. Put the syrup in cold place for 24 hours. Drain the syrup and enjoy the taste.
The chef of the bar in Vertigo Jazz Club & Restaurant in Wrocław, the owner of the Flairlt event company and one of the founders of the Bar Ground 71 Bartending Workshop. Participant of many bartending competitions, not only in Poland but also abroad. Passionate about the art. Of flair, i.e. spectacular preparation of cocktails. His favorite cocktail is Dirty Martini with Gene Barrel Aged and his favorite Kombucha flavor is Vibrant Ginger.