You can’t celebrate New Year’s without a cocktail in your hand. This is just the perfect time for a signature drink!
- 30 mL Gin Brockmans
- 30 mL Blue curaçao Marie Brizard
- 20 mL lime juice
- Top-up with champagne Moet Imperial Brut
- ¼ bar spoon sparkling gold edible powder
- 500 mL orange juice
- 80 g sugar
- 15 g proespuma (SOSA)
- 10 bar
Add all the ingredients in a blender, strain it and add it to the cream dispenser. Add 10 bar of pressure. Shake it and keep it in the fridge until serving time.
Stir Gin and Blue curaçao with ice to dilute; add sparkling powder and stir well.
Serve it into the glass and add champagne to top up; finally add the foam on the top and garnish with blue edible petal.