Some syrups can be consumed with
water or to be used as nappage for crepes. They
can be used as sugar in natural yoghurts and tea,
for sorbets, ice creams and pastry makings. A
delight for children !
But the originality is
to use some drops of syrups in Kir or Cocktails,
or with aerated beverages (alcoholized or not) to
intensify the flavour.
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But let express your
creativity and your love of
food…
Kir
Champagne Champagne or white wine and all
perfumes.
Martini Syrup of violet or
Absinthe, why not mimosa ?
Pastis Syrup
of mimosa, poppy, violet or apple of
love.
Bière Almost all perfumes but
especially rose,
sweet chestnut, poppy
or caramel.
Gin Syrup of melon with some
green lemon drops on crushed ice.
Vodka
Syrup of rose with a mint sheet on ice.
Rhum
Absolutely all perfumes.
Tequila All
perfumes with pineapple juice on crushed
ice.
For tea, a pleasant way to sweeten
tea with all
perfumes.
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