Cocktail recipe

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.

Enjoy, Cheers!

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