- A recipe by Jennifer LE NECHET
GLASSWARE: HIGHBALL
ICE: CUBES
GARNISH: MINT SPRIG DUSTED W/ POWDERED SUGAR
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.
Jennifer Le Nechet is an exceptional French bartender, recognized for her talent and creativity in the world of mixology.
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