62
by Marian Beke
Forest Glade
Ginger meets grilled apples with a fresh rosemary-like pine aftertaste - perfect for hot ginger lovers.
- 40 ml TATRATEA 62% FOREST FRUIT
- 20 ml honey and pine needle syrup (honey, water, pine needles)
- 30 ml grilled apple and pear purée
- Half freshly squeezed lemon
- Ginger beer, pear must or cider
- Ginger for garnish
To make pine needle syrup: Cook pine needles in water for 5 minutes. Bring to the boil, remove from the heat, and blend with honey in a ratio of 2:1 (honey:water). Chop apples and pears and roast in a pan until golden. Put into a food processor, add some water or pear juice, and make the purée. Build ice in a glass, top up with TATRATEA and syrup. Add purée, stir, and top up with ginger beer or pear cider. Build in a glass and garnish with a slice of ginger.