Ingredients: 1 ounce Empress 1908 gin or other floral gin 0.5 ounce lemon juice 0.5 ounce Quai Sud Rose Syrup 8.45oz 4 ounces sparkling wine lemon twist Directions: Fill a cocktail shaker with ice and add the gin, lemon juice, and rose syrup. 1 ounce Empress 1908 gin or other floral gin,0.5 ounce lemon juice,0.5 ounce rose syrup Shake and … More Rose Syrup Cocktail
Ingredients: 1 large ripe banana, previously peeled, sliced and frozen 1 c fresh or frozen pineapple 1/2 T fresh ginger (1 small knob, peeled) 1/4 tsp Terre Exotique Turmeric from Madagascar 1/2 c carrot juice 1 T lemon juice (about 1/2 small lemon) 1 c unsweetened almond milk Directions: Add all ingredients to blender and … More Carrot Ginger Smoothie with Terre Exotique Turmeric
Ingredients: Quai Sud Rose Syrup Champagne or Prosecco Terre Exotique Edible Flowers, for garnish, if desired Directions: Pour 1/4 to 1/2 oz Rose Syrup in bottom of champagne flute. Slowly pour bubbles over syrup, being careful to not let let the fizz overflow. Garnish with Edible Flowers, if desired. Cheers!
Ingredients 1 c Bernard Michaud Traditional Summer Flower Honey 1/3 c sliced ginger 1-1/2 c fresh-squeezed lemon juice ice cubes, for serving Directions bring 2 cups water, the honey, and ginger to a boil in a medium saucepan over medium-high heat. Turn off heat and let steep for 10 minutes. Strain and refrigerate until cold. … More Ginger Lemonade with Bernard Michaud Traditional Liquid Honey
Ingredients 2 1/2 cups light rum 4 cups light cream 2 teaspoons vanilla syrup 1/2 teaspoon ground nutmeg 1 1/2 cups sugar 4 cups milk 5 whole cloves 1/2 teaspoon vanilla extract 1 teaspoon ground cinnamon Directions Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. … More Festive Eggnog with with Quai Sud Vanilla Syrup
Ingredients 1 chai tea bag 1 cup of water 2 tablespoons Quai Sud Vanilla Syrup 1 cup of milk handful of ice whipped cream and caramel for topping Directions Brew the tea bag and let seep for 5 minutes. Allow the chai tea to cool to room temperature. Place the ice in your glass, followed by … More Vanilla Iced Chai latte with Quai Sud Vanilla Syrup
Ingredients 375 milliliters dry vermouth, preferably Noilly Prat ½ cup chopped Cerignola olives 1 ½ ounces navy-strength gin, preferably Perry’s Tot A few drops of Il Boschetto Italian Lemon Infused Olive Oil Mixed olives, for serving Directions Combine vermouth and chopped olives in a sealed glass container and let sit for 3 days. Shake … More The Dirty Martini with Il Boschetto Italian Lemon Infused Olive Oil
Ingredients 1 cup cashew milk 4 teaspoons Terre Exotique Turmeric 2 teaspoons finely grated palm sugar or raw sugar 1 teaspoon finely grated fresh ginger 1 teaspoon fresh lemon juice 2 pinches of ground cardamom Pinch of flaky sea salt Directions Whisk milk, turmeric, palm sugar, ginger, lemon juice, cardamom, and salt in a … More Turmeric Latte with Terre Exotique Turmeric
Ingredients 1 small mandarin (or half a large one) 10 Distileries Peureux morello cherries 30ml liquid from the cherry jar or tin 30ml cranberry juice 30 ml vanilla simple syrup (or just a small dash of vanilla extract) 30ml maple syrup 4 dashes bitters 60ml white rum lots of ice cracked pepper Directions Peel and … More The Lady Morello with Distilleries Pereux Griottines
Ingredients 3 Parts Orange Rum 5 Parts Green Oolong Tea 1 Splash Quai Sud Orange Blossom 1 Dash Triple Sec 1 Peel Orange Directions Add all ingredients into a cocktail glass. Garnish with orange or other tropical fruit. This recipe inspired by AbsolutDrinks.
Sardines & Chocolat 