August
Recipe for One glass
Ingredients
Sicoly
For the blood peach
candy
ingredients :
- A.N. Sicoly® blood peach purée
- 9 parts Caster sugar
- 1 part Citric acid
process :
Spread some SICOLY® blood peach purée on a parchment paper sheet. Dry with a dehydrator for 3-4 hours at 50°C.
Dip the stripes into a sugar and citric acid mix.
For the cocktail
ingredients :
- 6 cL Sicoly® blood peach purée
- 2 cL Sicoly® lemon juice 100 %
- 1,5 cL Verbena liquor
- 6 cL Green iced tea
process :
Pour all the ingredients into the small part of the shaker. Shake for 10 to 15 seconds.
Finishes
Decorate with a stripe of blood peach candy and some fresh mint leaves.