Method
ingredients :
- 3 cl Sicoly® sweetened Williams pear purée
- 3 cl Sicoly® sweetened white peach purée
- 1 cl Sicoly® lemon juice 100 %
- 2 cl Apple juice
- 1.5 cl Single cream
- 1.5 cl Sicoly® unsweetened coconut purée (milk)
process :
Shake and served in champagne glass. Whisk the cream mixed with coconut milk and place on top of the cocktail.