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

Latest articles

The most beautiful rooftops in Provence

The most beautiful rooftops in Provence

Perfect for extending the summer, rooftops offer beautiful outdoor terraces where you can relax at any time of day. L'Occitane reveals the best spots in Provence to hit the heights this autumn.
5 beauty essentials for a first date

5 beauty essentials for a first date

A heady mixture of excitement and stress, this very first tête-à-tête is the perfect opportunity to make a good impression on your date. L'Occitane has just the right skincare products to bring out your natural beauty and ensure you have a gorgeous evening.