- A recipe by Jennifer LE NECHET
Sugar Syrup
Ingrédients
Sugar – 1 kg
Water- 75 cl
Put the sugar and water in a saucepan and stir until sugar is dissolved and liquid is clear. Boil for approx. 5 min. Let cool, then pour into a bottle and seal tightly with a lid
Préparation
Ingrédients
White rhum (preferably plantation 3 star) – 4 cl
Fresh lime juice – 3 cl
Sugar Syrup – 2 cl
Strawberry ambient puree – 3 cl
Egg white – 3 cl
Add all the ingredients to a shaker fi lled with ice. Shake well, then strain into the glass using a cocktail strainer and a fi ne strainer.
Jennifer Le Nechet is an exceptional French bartender, recognized for her talent and creativity in the world of mixology.
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