Mandarin
- Frozen puree without added sugar*
If choosing to use a sugar rim, fi rst wet the outside of the glass with an orange slice and tap the side of the glass into a small amount of fine sugar, and tap the glass to remove the excess sugar.
Set the prepared glass aside.
Add all the ingredients into a cocktail shaker and add plenty of ice.
Shake hard for 15 seconds, and fi ne strain into the prepared cocktail glass.
Garnish with a fresh orange peel.
GLASSWARE : COUPE
ICE : WITHOUT
GARNISH : ORANGE PEEL (OPTIONAL SUGAR RIM)
Fruit flavors
Technique(s)
10 cl of mandarin frozen puree
5 g of citric acid powder
1) Combine the two and mix until the powder is dissolved.
The pH is now adjusted to lemon juice and can be substituted in any recipe in a 1:1 replacement.
While mixology is often associated with creativity, Jonathan Stanyard approaches it with precision, intention, and responsibility. For him, every cocktail is built on carefully controlled balance, where each element is measured, refined, and deliberately crafted. Nothing is left to chance — every detail contributes to the final experience. Based in Seattle, Jonathan Stanyard is a highly respected bartender and mixologist, known for his technical expertise and modern approach to cocktails. With over 20 years of experience, he has established himself as a leading figure in the new generation of mixology professionals. In 2024, he was awarded the title of World Class US Bartender of the Year, one of the most prestigious competitions in the global cocktail industry — a recognition that highlights both his skill and influence. His work is driven by a clear philosophy, centered around:
-precision and technical mastery
-sustainability and responsible practices
-respect for ingredients and product integrity
As a result, he represents a refined vision of modern mixology, where craftsmanship, innovation, and environmental awareness come together to shape a more conscious cocktail culture.
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