Floc de Gascogne with Apple and Hibiscus

Jean des Sables – Hossegor

Tip: You can substitute the hibiscus syrup with blackcurrant or cherry syrup.

Pour the Passoa, cider, and white Floc de Gascogne into a champagne flute. Add 2 cl of hibiscus syrup in a thin stream so that it settles at the bottom of the glass.

Serve immediately.

Floc de Gascogne Blanc

Ingrédients

  • 4 cl of Garreau white Floc de Gascogne
  • 8 cl of cider
  • 2 cl of Passoa
  • 2 cl of hibiscus syrup

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