Preparation
Step 1: Preparation to be carried out the day before
- Place 12 g of BISOU BISOU tea in 3 muslin bags and leave to infuse in 1 L of mineral water for between 12 and 15 hours in the refrigerator.
- Prepare the vanilla syrup:
- Bring 210 g of water and 70 g of white sugar to the boil.
- Add 1 Tahitian vanilla pod split in two and let infuse.
- Allow to cool and store in the refrigerator at 4°C .
Step 2: Preparing the cocktail
In a shaker, pour:
- 85 g of infused BISOU BISOU tea ,
- 5 g of squeezed lemon juice ,
- 10 g vanilla syrup ,
- 15 g of strawberry puree ,
- 15 g raspberry puree .
Add 2 mint leaves and crush them gently with a pestle.
Add ice cubes and shake vigorously.
Add 5 ml of egg white , then shake a second time to obtain a frothy texture.
Step 3: Assembly and finishing
- Strain the mixture into a tall, straight-sided whisky glass.
- Top up with 50 g of FAUCHON Rosé Champagne and mix gently.
- Sprinkle lightly with Espelette pepper to enhance the aromas.
Serve immediately and enjoy Le BISOU , a refined cocktail with fruity and spicy notes.