Boiron featured this refresgubg cocktail recipe using its Bergamot and Pear Frozen Purees.

Ingredients

• Frozen fruit purée 100% : Bergamot – 10 ml
• Frozen fruit purée, sugar added : Pear – 25 ml
• Vanilla sugar syrup – 10 ml
• Verjus – 25 ml
• White rum 3 stars (3 years old) – 35 ml
• Water Aquafaba – 25 ml
• Sesame oil – 3 drops
• Sparkling water – QS

Garnished with black salt, pear fruit leather and toasted sesame.