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.