Syrups/Purees

• Sugar Syrup
• Wild Berries Puree

Ingredients

• 45 ml Tequila jalisco reposado 100%agave
• 22,5 ml triple seco
• 45 ml pomegranate and apple juice
• 7,5 ml Sanz purefruit wildberries pure
• 7,5 ml lemon juice
• 5 ml Sanz sugar syrup
• Heather foam

How to mix

Shake all ingredients with ice and double strain into a chilled glass, top with the foam For the heather foam Hydrate 2 gelatin sheets in cold water Heat 850 ml of water until simmer. Add 3 teaspoon of heather and stir. Add 5 ml of vainilla extract and 15 ml Sanz sugar syrup Add the hydrated gelatin and stir until dissolved. Chill the mix in an ice bath Pour the mix into a whip cream siphon and add 30 ml of egg white, shake and charge with 1 No2 cartridgem, shake. Place the siphon in the fridge for 2 hours.