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6 non-alcoholic cocktails based on sparkling water

The French bartender, Laurent Greco took the naturally sparkling water from Perrier in hand, and conjured up some cool cocktails from his sleeve. With bubbles, without alcohol.

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In the French bartender-environment is Laurent Greco is a grand monsieur. Also far beyond he enjoys a great reputation. He is the co-founder of the Bar Academy of Paris and travelled around the world for his knowledge and skills to share with like-minded people. From New York to Singapor. In Miami kicked he the even to the personal bartender of Sylvester Stallone. The French watermark Perrier asked the mixologist a few simple non-alcoholic cocktails to imagine on the basis of the bubbling water. With these recipes you can get started right away. Caution, no, add ice, and they influence the taste of Perrier. (DB)

Magic Perrier

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Supplies:

– enough cotton candy to a glass of supplement, preferably with aardbeismaak

– chilled Perrier

How do you make it?

Press the candy together into a ball or cut him in the form of a cube. Put the cotton candy in a glass and pour the Perrier there. The cotton candy melt instantly, the drink turns pink and soft and the sweet aroma spreads thanks to the bubbles of the water. Let your guests choose their glass filling for an extra cool effect!

Tip. With this drink, you also have something fun and original to offer to the children at the table.

Perrier Tranche: the drink quickly and easily, to taste

Supplies:

– a nice piece of fresh cucumber or a slice of fresh ginger

– chilled Perrier

How do you make it?

Put the slice of cucumber or a slice of fresh ginger in a glass and add the chilled Perrier. In just a few seconds to extract and strengthen the bubbles, the essential oils of the cucumber or the ginger. The result? A refreshing drink.

Perrier Provence: on his mediterranean

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Supplies:

– a fine slice shallot

– a fine slice of red pepper

– a sprig of fresh Rosemary

– chilled Perrier

How do you make it?

Place a slice of shallot and red pepper in a glass and add the chilled Perrier. Finish with a fresh sprig of rosemary.

Tip. Who red pepper, something spicy to will may also be replaced by 1 or 2 slices of red pepper. Also a sprig of fresh basil instead of rosemary gives a delicious flavour.

‘Perrier Passion: playful

Supplies:

– 3 strawberries

– 3 fresh basil leaves

– 1 cl passievruchtensiroop of Monin

– ice cubes

– chilled Perrier

How do you make it?

Crush the strawberries and basil with a pestle in a mengglas. So come the aromas free. Add the syrup, the ice and the Perrier. All mixing, filter through a fine sieve and into a cocktail glass pour. The spicy flavor of the passion fruit, the spicy green from the basil and the sweetness of the strawberries complement each other perfectly.

Perrier Bite: fiery red

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Supplies:

– 3 raspberries

– 2 cooked diced beetroot

– A fresh sprig of coriander

– 2 cl frambozensiroop of Monin

– 2 cl of Perrier

– ice cubes

How do you make it?

Crush in a glass, 3 fresh raspberries, 2 boiled cubes of beetroot and a fresh sprig of coriander. Add the frambozensiroop and a few ice cubes. Dilute with 2 ml of Perrier. Shake well! So come the aromas of the fruits free. Filter your mixture through a fine sieve and pour into a cocktail glass. The finely chopped coriander leaves you can as a topping.

TIP. This cocktail you can also serve it after the dessert to close the meal.

Perrier Rose: the molecular avenues

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What do you need?

– a gelatin

– 5 cl of rose syrup of Monin

– Chilled Perrier

– a rose with a sprig of

– rose water

How do you make it?

Immerse a gelatin leaf in cold water and leave to soak. In the meantime, preheat the rose syrup and Perrier in a steelpannetje (do not let boil). Squeeze the gelatin and stir it under the still-warm rozenmengsel. Pour the cooled and flavored gelatin in a glass and put one hour in the refrigerator. So is the gelatin solid.

Using a long spoon the gelatin gently separate the glass and stir around for a minute. So is the cocktail creamy and smooth, like a sorbet. Then insert the rose into the gelatin. Pour just before serving, a drop of rose water on the rose. Then pour very carefully, the Perrier, so that the radius of the rose is not stukmaakt.

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