Slice the ginger and mash it into the Boston machine, then add the juice and the syrup; mix it all and then add GIASS. Fill it with ice and shake it all; then filter the mixture into a double chilled goblet and garnish with a pomegranate foam and a slice of fresh lemon.
|INGREDIENTS||4.5 cl of GIASS
1.5 cl of cardamom syrup
1.5 fresh lemon juice
3.0 cl of fresh pomegranate juice
1/1.5 gr fresh ginger
|TASTE||The encounter with the pomegranate leaves space to pleasing acidic notes.|
|GLASS||Double Champagne glass|