Altopiano Spritz
In a large balloon glass filled with ice, pour:
6 cl of Altopiano Aperitivo Bio Cérès
2 cl of fresh lemon juice
Top up with sparkling water or a bubble of your choice (Natural Sparkling Wine, Prosecco) and garnish with beautiful fresh basil leaves.
Hugo Spritz
Dans un grand verre à ballon rempli de glace, versez:
6 cl de Sureau Liqueur Bio Cérès
5 cl de vin pétillant naturel ou Prosecco
5 cl d’eau gazeuse
Puis, ajoutez une tranche de citron.
The Summer Pasture
In a shaker filled with ice, pour:
5 cl of Organic Gentian Liqueur Cérès
4 cl of fresh grapefruit juice
2 cl of fresh orange juice
1.5 cl of cane syrup
Shake the shaker vigorously, then strain the contents into an ice-filled tumbler. Top with a shot of tonic water. Garnish with a sprig of rosemary.
The Green Apple
In a shaker filled with ice, pour:
5 cl of Organic Verbena Ceres
3 cl of artisanal apple juice
2 cl of fresh lemon juice
1 cl of cane syrup
2 dashes of Angostura bitters
Shake the shaker vigorously, then strain the contents into a tall glass filled with ice.
Top with a dash of cider. Garnish with a thin slice of fresh apple.
The Saiko
In a shaker filled with ice, pour:
4.5 cl of Yuzu Triple Sec Cérès
2 cl of fresh lemon juice
1.5 cl of cane syrup
2 dashes of Angostura bitters
Shake the shaker vigorously, then strain the contents into a champagne glass. Top with a dash of perry or a sparkling wine of your choice (natural sparkling wine, Prosecco). Garnish with a lemon twist.
The Maugite
In a tumbler glass, add a handful of fresh mint leaves and crush them with a pestle. Then fill it with ice and pour:
4.5 cl of Ceres Organic Mint Liqueur
1.5 cl of white agricultural rum
2.5 cl of fresh lime juice
1 cl of cane syrup
Top up with a splash of sparkling water and garnish with mint leaves and a lime wedge.
The Lili Sour
In a shaker without ice pour:
5 cl of Organic Vibration Gin Ceres
2.5 cl of Lillet Blanc
2.5 cl of fresh lemon juice
1.5 cl of cane syrup
A handful of white grapes
2 dashes of Angostura Bitter
1 egg white
Shake the shaker vigorously to emulsify the egg white. Then add ice and repeat the process before straining the contents into a martini glass.
Basalt
In a shaker filled with ice, pour:
4.5 cl of Caldeira Gin Organic Cérès
2.5 cl of Yuzu Triple Sec Cérès
4 cl of Organic Verbena Cérès
2 cl of fresh lemon juice
2 cl of cane syrup
Shake the shaker vigorously, then strain the contents into an ice-filled tumbler glass. Top with a splash of tonic water. Garnish with a lemon twist.
Au comptoir
White Negroni
Dans un verre type Old Fashioned rempli de glace, versez :
3 cl de Vermouth Blanc Extra-sec Bio Cérès x Arkose
3 cl de Caldeira Gin Bio Cérès
1,5 cl de Gentiane Liqueur Bio Cérès
1,5 cl de sirop de canne
Mélangez à la cuillère. Exprimez un zeste d’orange au-dessus du verre, puis déposez-le en garniture.
Au comptoir
Espresso Martini
Dans un shaker rempli de glace, versez:
3 cl de liqueur de café Pura Vida Cérès X Clinton Hill
3 cl de vodka
3 cl de café espresso
1,5 cl de sirop de canne
Agitez énergiquement le shaker avant de filtrer le contenu dans un verre à martini. Garnissez de grains de café.
Au comptoir
Belle-Hélène
Dans une flûte à champagne, versez :
6 cl de liqueur de cacao Calida Cérès x Mathieu Arthaud
1,5 cl de jus de poire
7 cl de poiré
Mélangez, puis garnissez d’une fine tranche de poire.
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