- A recipe by Maxime LE GAL
Ingrédients
Frozen puree without added sugar Bergamot – 10ml
Frozen puree without added sugar Quince – 30ml
Chai tea syrup – 40ml
Frozen puree without added sugar Rhubarb – 10ml
Sparkling water – 80ml
Chai syrup: Mix two parts (in volume) of strongly infused Chai tea (20ml / liter of water at 90°C, infused for 8 minutes). And one part (in volume) of white powdered sugar until fully diluted.
Mix all the ingredients except for the soda in an icefilled glass, stir with a spoon then finish off with soda and piled ice cubes.
GLASS: Highball
Maxime Le Gal is an internationally renowned mixologist, and founder of Rocks & Rye in Lyon in 2017 along with his partner Amanda Boucher.
Known for his legendary ‘La Muse’ cocktail, Maxime Le Gal takes an innovative and refined approach to mixology, incorporating premium quality ingredients and sophisticated techniques.
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