Cocktails

COCKTAIL Sylvanès

Schmelzende Eiswürfel

1 ladle Cointreau
1 ladle Lime Pressed
1/2 ladle caster sugar
1 ten ice
Add 6 bottles of vintage Royal Seyssel gross
Remu a servir frais

Cocktail prepared by Pascal crime – Restaurant l'Ecluse Vertou Brasserie SNUC in Nantes
www.eclusevertou.com
www.snucbrasserie.com


ROYAL IMPERIAL COCKTAIL MANDARINE

120 cl imperial mandarin liquormandarine
a few pieces of orange and lemon
Add 6 bottles of vintage Royal Seyssel gross
Remu a servir frais

Cocktail developed by Stephane Duret – Restaurant Au Fil water – Seyssel.
www.restaurantseyssel.fr


COCKTAIL “THE VENTHON”

90 cl lemon juicecitron
90 cl strawberry syrup
45 cl gin
Add 6 bottles of vintage Royal Seyssel gross
Remu a servir frais

Cocktail prepared by Audrey and Christophe – Hostel Venthon
www.aubergedeventhon.fr

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