Casse-Noisette
Easy
by Kévin Spegagne, Bar O’Fadoli, Hotel Lou Calen, Cotignac
Ingredients :
45 ml Noix de Saint Jean
15 ml homemade coriander cordial
15 ml raspberry purée
50 ml English Breakfast tea
Method :
Shaker
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Noix de la St Jean
75 cl - 15°
Hand crushed Dauphiné green walnuts, harvested at Saint-Jean, muscade and cinnamon lend this aperitif its spicy and fruity flavours.