On vous invite à notre apéritif dînatoire de l’été !
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We invite you to our summer cocktail party!

We invite you to our summer cocktail party!
La sangria au rosé à la Badiane

Rosé sangria with Star Anise

To make this sangria, we decided to opt for a rosé, more summery! You need to infuse a first bottle of rosé with 5 stars of Badiane on high heat for 15 minutes, then off the heat for 1 hour.

This infusion is poured into a large jar, along with another bottle of rosé and 3 sliced peaches and 3 sliced oranges. Leave to infuse for at least 2 hours and serve chilled with ice cubes and sparkling water at the last minute!

Le prosecco et son sirop à l’Hibiscus

Prosecco and its Hibiscus syrup

We love the famous Venetian cocktail, the bellini, and we wanted to prepare an alternative version, with more acidic notes, by highlighting one of our current spices: powdered Hibiscus. We first prepare a hibiscus syrup, infusing 2 teaspoons of it with 4 teaspoons of sugar in 250ml of water. Leave to reduce over a medium heat for about fifteen minutes, then remove from the heat for at least an hour. Strain through a sieve and keep in a cool place until the last moment. It can be served by the glass or in a carafe, pouring prosecco (or champagne) over our syrup!

La limonade à l’Amchoor

Lemonade with Amchoor

We often make margaritas and add Smoky Mix to the rim of the glass. With each sip, what a delight it is to taste our spice blend! We wanted a non-alcoholic version, with our latest spice: Amchoor, the dehydrated Green Mango Powder. Nothing could be simpler, just squeeze a few lemons and add the juice to a carafe, which you fill with still or sparkling water, depending on your preference. To prepare the glasses, keep a lemon wedge and cut a slit in the centre. Next to it, prepare a small plate with a base of green mango powder. The slit in the lemon is slid over the edge of the glass to moisten it, and the glass is turned upside down in the plate of Green Mango so that the powder adheres well to the edge of the glass. Repeat the operation according to the number of guests, and pour the lemonade! An original and very pretty touch for a non-alcoholic cocktail that appeals to adults and children alike.

Les amandes torréfiées au Piment Doux

Sweet Long Chilli Roasted Almonds

A healthy alternative to crisps, roasted almonds are very easy to make yourself. It’s an opportunity to add some spicy notes! To do this, add the desired quantity of almonds (here 250 grams), with 2 teaspoons of olive oil, a little Fleur de Sel and Kampot Black Pepper, and 2 large spoonfuls of Sweet Long Pepper. Brown them for 10 minutes in the oven at 180°C, and let them cool on a tray before storing them in a jar.

Alternatively, you can use our Smoked Long Pepper or our Smoked Mix.

Le guacamole à la Sauce Tamarin BBQ

Guacamole with our Tamarind BBQ Sauce

With the arrival of the Corsican avocados we were able to prepare a delicious guacamole. Very quickly, we mash the avocados with a little lemon juice, Fleur de Sel and Kampot Red Pepper. It is presented in a pretty ramekin and a layer of Tamarind BBQ Sauce is added on top. A delicious dip with smoky notes!

For an original variation, replace the Tamarind BBQ Sauce with Papaya Ginger Sauce.

Les palmiers au Mélange Chai

Palm trees with our Chai Mix

And to finish, a small cake to eat or to take to a friend’s house. Roll out a sheet of puff pastry and sprinkle with Chai Mix to taste. Roll one side of the pastry inwards to the centre, then repeat the process on the other side. Once the roll is ready, cut slices and pat them on a little Palm Blossom Sugar on each side. Bake them in the oven for 20 minutes at 190°C. A nice way to finish off our spicy aperitif!

Did you like these recipes? We can’t wait to see if you’ve tried our ideas for a summer aperitif!


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