Verbena and raspberry cocktail

A verbena flavoured cocktail to start chef David Arcos' Christmas Dinner!
By David Arcos

Recipe - Serves 4

Prepare a verbena syrup with 250g sugar, 350g fresh verbena and 50cl of water.

Leave to infuse then reduce.

Pour the syrup in a bottle and place overnight in the refrigerator.

Add mineral water, San Pellegrino for example, or use a siphon.

Decorate with raspberries and verbena leaves.

Ingredients

350 g fresh verbena

250 g sugar

50 ml water

1 liter mineral water

1 basket of raspberries

(Variation: replace the water with Champagne)


Verbena and raspberry cocktail
Verbena and raspberry cocktail
A David Arcos recipe
Photographies Emmanuel Schmitt
Verbena and raspberry cocktail
Verbena and raspberry cocktail
A David Arcos recipe
Photographies Emmanuel Schmitt

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