Ingredients
Frozen puree without added sugar Lemon – 15 ml
Frozen puree with added sugar Raspberry – 20 ml
Sugar cane syrup – 5 ml
Amontillado Cherry (wine) – 5 ml
Red port – 30 ml
Calvados – 20 ml
Served in a rosemary-smoked cocktail glass.
Garnished with fresh rosemary, homemade raspberry caramel and edible gold dust.
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.
Maxime LE GAL's recipes
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