The Little Gascon

Dice the peeled kiwi. In a shaker, muddle it to extract the juice. Add the peeled fresh ginger and muddle it as well. Measure all the remaining ingredients into the shaker. Perform a “dry shake,” which means shaking first without ice to emulsify. Add ice cubes and then shake again to chill. Serve. Garnish the glass with a slice of fresh ginger or a sprig of rosemary.

Floc de Gascogne Blanc

Ingrédients

  • 6 cl of Château Garreau White Floc de Gascogne
  • kiwi (3/4 of the fruit)
  • 1 slice of ginger
  • 2 cl of lime juice
  • 1 cl of rosemary syrup
  • 1 dash of egg white

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