Fruit stars at the bar

China Daily (USA) - - LIFE | DINING -

Sami Mersel, the Bei­jing cock­tail im­pre­sario who is the brand am­bas­sador for Di­plo­matico rum, of­fers sev­eral cock­tails that take ad­van­tage of the peach’s sum­mer sweet­ness.


Fresh peach puree “caviar” Du­val Leroy Cham­pagne Mersel uses bar equip­ment to con­vert the peach puree into “caviar”, like the balls of tapi­oca used in bub­ble tea. At home, sim­ply spoon a tea­spoon of the puree into each cham­pagne flute be­fore adding cham­pagne.

Car­ni­val Sour

50ml En­canto Pisco 20ml fresh lime juice 1/2 fresh peach 15ml vanilla and grape­fruit syrup Egg white Puree peach and then com­bine all in­gre­di­ents in a cock­tail shaker.

Calla Bassa

50ml Gin Mare 20ml fresh le­mon juice 10ml Coin­treau 2 bar spoons homemade peach mar­malade Few drops of rose­mary oil Com­bine all in­gre­di­ents in a cock­tail shaker.

Sami Mersel pre­pares a cock­tail with fresh peaches.

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