Pinky Roots

Name: Pinky Roots
Ingredients: 100 ml water; 150 ml Raspberry infusion; 45 gr Lactic acid; 10 Drops of saline solution (Saline); 800 ml Cold sparkling water; 350 gr Philadelphia cream cheese; 100 gr PARAGON Vetiver cordial; 700 ml Le Sirop de MONIN Raspberry; 20 Drops of saline solution (Saline); 350 ml milk; 15 ml PARAGON Vetiver cordial; 30 ml London Dry gin; 100 ml Raspberry soda; Vetiver cream cheese foam; 2 Clear ice cubes

Fresh cocktail with London Dry gin, Vetiver cordial, raspberry soda and airy vetiver cream cheese foam.

With the Paragon Collection, MONIN opens the door to a world of rare flavors, unique origins, and refined aromas. A premium collection of cordials in which exceptional botanical ingredients from around the world are captured in pure and layered flavor profiles using innovative extraction techniques. Use 1 part cordial to 5 parts water, cocktail, or other application!

Ingredients

100mlwater

45gLactic acid

10Drops of saline solution (Saline)

700mlLe Sirop de MONIN Raspberry

150mlRaspberry infusion

800mlCold sparkling water

350gPhiladelphia cream cheese

100gPARAGON Vetiver cordial

20Drops of saline solution (Saline)

350mlmilk

15mlPARAGON Vetiver cordial

30mlLondon Dry gin

100mlRaspberry soda

Vetiver cream cheese foam

2Clear ice cubes

Preparation

Mix the raspberry syrup with the lactic acid, water and saline solution.

Pour 150 ml of the raspberry infusion into an iSi soda maker and add the cold sparkling water.
Attach a CO2 cartridge to the bottle and let the soda rest in the fridge for at least 15 minutes before use.

Put the Philadelphia cream cheese, milk, PARAGON Vetiver cordial and saline solution in a blender.
Blend until completely smooth and homogeneous.
Strain the mixture, pour it into a siphon and charge with a cream charger.

Fill a tumbler glass with the two large clear ice blocks.
Pour the PARAGON Vetiver cordial and London Dry gin into the glass and top up with raspberry soda.
Finish with the Vetiver cream cheese foam and serve.