3 cl Verveine du Velay 55° Green
2 cl Lime Juice
1 cl Vedrenne Cane Sugar Syrup
Shake all ingredient but the sparking water.
Double strain into a tumbler with ice, and slowly top with sparkling water.
Garnish with verbena leaves.
4 cl Maurin Quina
3 cl Salers Gin
2 cl de Salers 16°
1 small spoon Supercassis 20°
Pour over crushed ice in the glass.
Twist with a spoon.
Garnish with orange zest.
5 cl Green Izarra
2 cl Cane Syrup Vedrenne
6 to 8 fresh mint leaves
10 ice cubes
In a highball glass, muddle together lime, cane sugar and mint.
Fill with ice and add Green Izarra.
Top with sparkling water and mix.
2 cl Vedrenne Supercassis 20°
6 cl Sparkling Wine
6 cl Tonic
Pour the ingredients in large wine glass.
Add till 2/3 of the glass with ice cubes.
Top 6 cl of Tonic.
dentelles de poissy
Serves 4 people
Recipe by Chef François Faidy
Absolument Gourmand, Carrières-sous-Poissy
Noyau de Poissy Ambré liqueur
200 g sugar
75 g chopped flaked almonds
75 g flour
Juice of one orange
2 capfuls Noyau de Poissy Ambré liqueur
75 g melted butter
2 teaspoons chopped double-blanched orange zest
1 – Preheat the oven to 200°C – Gas mark 6/7
2 – Mix all the ingredients together.
3 – Cover two baking sheets with greaseproof paper.
4 – Using a spoon, place small, well-spaced out balls on one of the sheets, and flatten them slightly.
5 – Bake for 5 minutes. During this time, prepare the other baking sheet.
6 – When they come out of the oven, either leave them flat or place them on a bottle (cylinder) to give them a semi-circular shape.
7 – When cool, transfer the wafers to a air-tight box where they can be kept for two weeks.
ELDERFLOWER DETOX WATER
1 L mineral water
80 ml Vedrenne
50 g pomegranate seeds
50 g whole strawberries
50 g whole blackberries
50 g whole raspberries
2 lemongrass stalks
12 sage leaves
Peel the lemongrass stalks and only use the hearts for a better infusion.
Pour the Elderflower Syrup and water into a pitcher with the pomegranate, strawberries, raspberries, blackberries and sage leaves.
CACHA POM COCKTAIL
3 cl Birlou
1 cl Salers Gin
8 cl Cider
3 cl Tonic
Pour directly in a large wine glass.
Decorate with a twig of fresh thyme.