The Sea Lounge Monte-Carlo revisits a great summer classic with a modern, elegant touch. Vanilla and passion fruit: a subtle blend of acid maracuja and vanilla sweetness.
- 10 organic mint leaves
- 2 teaspoons organic sugar
- 3 pieces organic lime
- 1 organic passion fruit
- 1 cl Madagascan organic vanilla syrup
- 4 cl white rum
- 6 cl sparkling water
- 4 crushed ice cubes
Place 10 mint leaves at the bottom of a glass. Sprinkle 2 teaspoons of sugar and mix gently.
Crush 3 pieces of lime using a muddler to extract the juice. Add 4 cl of white rum.
Remove the flesh of half a passion fruit. Remove the seeds. Add 2 teaspoons of the passion fruit pulp to the cocktail. Add 1 cl of vanilla syrup.
Fill the glass with crushed ice. Mix with a cocktail spoon.
Fill the rest with sparkling water.
Garnish with a bouquet of mint and a vanilla bean.
Preliminary preparation of the vanilla syrup (500 cl):
- 500 cl water
- 150 g sugar
- 1 Madagascan organic vanilla bean
Split the vanilla pod lengthwise and scrape the inside.
Place the seeds and the vanilla pod in the water, add sugar and boil.
Remove from heat and let cool. Filter using a sieve and bottle.
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