CARDINAL DE NUITS
Ingredients
- 15 ml VEDRENNE Hibiscus Syrup
- 15 ml VEDRENNE Lychee Syrup
- 30 ml fresh lime juice
- 150 ml ginger beer La French
Method
- Fill a glass two-thirds full with ice.
- Pour in all the ingredients, finishing with the ginger beer.
- Stir gently with a bar spoon to preserve the bubbles.
- Garnish with a hibiscus flower.
Recipe created by Pierre MUNIER, 2025 World Cocktail Champion.
Difficulty
★
