Do it yourself: Poiré-Bulles
To accompany your Easter Brunch at home, our Chef Barman unveils a revisited Mimosa recipe: Poiré-Bulles, an original and refreshing cocktail.
Recipe for 1 person:
|Pear crisps (in the oven)||350°F - 20min|
|Pear juice||2 oz|
|Homemade honey-thyme syrup||1/2 oz|
|Fresh lemon juice||1/2 oz|
|Sparkling wine or Champagne||1 stroke|
Pour all the ingredients directly into a glass, add the sparkling wine or Champagne to it and stir the whole. Before serving garnish the cocktail with a slice of the fresh or dehydrated pear.
To dehydrate a pear, cut it into thin round slices with a sharp knife. Arrange the slices in a single layer on the prepared rack and put into the oven for 4 to 3 1/2 hours, flip the slices every hour, until completely dry.
For the homemade honey and thyme syrup, pour into a container with equal parts boiling water and honey. Add a few sprigs of thyme and let infuse the whole until the mixture is cold.