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

Beauty break: how to fight jet lag?

Beauty break: how to fight jet lag?

Holidays mean travel, and they can also mean long flights. Discover L'Occitane's advice to feel great after spending time in the air. The secret to beating jet lag is revealed!
The right foods for a perfect tan

The right foods for a perfect tan

Holidays in sight? To start perfecting your suntan, L'Occitane has some tips for the best foods to help you achieve a gorgeous natural tan.
Provence Touch: great ideas for freshening up your decor

Provence Touch: great ideas for freshening up your decor

Does your home's look need a bit of freshening up? L'Occitane shares some practical tips that can make a big difference without having to change too much.