Almond milk and roasted hazelnut foam

- 1,5 oz.  hazelnut liqueur

- 5 oz. of almond milk infused with roasted hazelnut powder

- 1/4 of galimousse

- 0,1 tbs of whipped cream stabilizer

Mix all the ingredients in an electric mixer until obtaining a foam.

THE RECIPE

- 1 oz.  Tigre Blanc Alambic Edition® infused with praline

- 1 oz. almond milk infused with roasted hazelnut powder

- 1/4 oz. homemade vanilla syrup

- Almond milk and roasted hazelnut foam

 

Pour in a shaker filled with ice, Tigre Blanc Alambic Edition® infused with praline, almond milk infused with roasted hazelnut powder and the homemade vanilla syrup. Shake and strain twice in a shot glass. Place delicately the foam on the liquid and the Paris-Brest pastry on the shot glass. Serve with a spoon.

the paris brest cocktail

This subtle mix of textures will awaken your taste buds. Fresh, crisp and unctuous, let yourself go to a moment of emotion!

The cocktail

MATERIAL

- 1 shaker

- 1 strainer

- 1 electric mixer

Homemade almond milk infused with roasted hazelnut powder

Preheat oven to 300 Fahrenheit and cook 3 1/3 cups of hazelnut powder for 20 minutes. Take 1/2 cup of the mix and add it in 2 pintes of almond milk and let infuse for 24 hours in the refrigerator. Strain before putting back in the cold.

Homemade vanilla syrup

In a pan, pour 1 pinte of water and add 2 3/4 cups of vanilla-flavored brown sugar and bring to boil for 20 minutes. Let it reste before putting it in the refrigerator.

Homemade praline Tigre Blanc Alambic Edition®

Pour 1,5 oz. of pralin dough in a bottle of Tigre Blanc Alambic Edition® and let infuse for 24 hours.

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Drink responsibly

Head office:

Tigre Blanc Paris

180, rue des Pyrénées 75020 Paris - FRANCE

Tel: + 33 (0) 1 46 36 41 67

Press contact:

Agence Mazimel - Melody Patin

Tel: +33 (0) 6 17 95 00 50