February
Rosée Haze
On Valentine's Day, stimulate the senses of your beloved with the Rosée Haze.
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Ingredients
- 345 ml of Cider Beaupré
- 115 ml of vanilla Cane sugar syrup
- 10 g of gelatine
- 1 drop of red food colouring
Preparation
- The day before, put the gelatine sheets in a large bowl full of chill water, Reserve in the fridge.
- Heat a mix of 2/3 of the Cider Beaupré with the syrup.
- Press the gelatine sheets to take off water and melt it in 3 tablespoon of the Beaupré mix.
- Whip the mix without gelatine for about 5 minutes while adding slowly the gelatine .
- Add the reserved Cider Beaupré and the colouring drop.
- Whip another 5 minutes.
- Pour it in a presentation mould.
Beaupré mix
The Classical
In a martini glass, add some ice cubes, then, pour a generous quantity of Cider Beaupré. Garnish with a small cranberry skewer and savour!
The Romantic
Pour gently a Cider Beaupré bottle in a champagne flute. Add a touch of grenadine. Beautify with a fresh luscious strawberry!
The Adventurer
In a tumbler, pour 250 ml of Beaupré Cider amalgamated with 250 ml of McCoy beer. The sweetness of Cider Beaupré and the bitterness of McCoy espouse each other so perfectly, you’ll be charmed!
The Exuberant
In a whiskey glass, let softly trickle a whole spoon of maple syrup. Fill the glass with Beaupré Cider. This blend will stimulate your senses like they’ve never have before!
