Burgundy Mule

Difficulty:

Ingredients

Cocktail :
4 cl de Gin Sab’s
10 cl de Ginger Beer Spicy Hysope
4 cl de cordial de verjus de Bourgogne

Grapes

Prepare your homemade verjuice cordial.
Fill a Julep glass with ice cubes. Stir with a cocktail spoon to refresh the glass.
Versez directement au verre 4 cl de Gin Sab’s puis 4 cl de cordial de verjus. Mélangez.
Allongez avec 10 cl de Ginger Beer Spicy Hysope.
Garnish with a dome of crushed ice and a few grapes.
Servez accompagné de la bouteille de Ginger Beer Spicy Hysope.

You'll need: 20 cl verjuice, 140 g caster sugar, 100 g blackcurrants.

In a saucepan, pour 20 cl verjuice, then 140 g caster sugar. Mix well.
Heat over medium heat, then raise the temperature, stirring regularly.
Let the mixture simmer for about 2 minutes. The sugar should be completely dissolved in the verjuice.
Add the 100g blackcurrant berries, stirring well to incorporate.
Reduce the heat and simmer for 8 minutes, stirring occasionally.
Remove the pan from the heat and allow the mixture to cool.
Once cooled, filter the liquid through a sieve. Pour the cordial into a glass bottle: it's ready to use!

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