Txan txan gorria

by Guy Déléris

INGREDIENTS :
3/10 of IZARRA Vert
1/10 of barley syrup
3/10 of apple juice
2/10 of Alain Milliat pear nectar
1/10 of citron press, mint leaves crushed on ice

METHOD : in a shaker
GLASS : champagne flute
DECORATION : fresh mint, lime, gooseberry, thin slice of pear in a fan shape

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