Berry grog from restaurant doucet xo
Ingredients
Features
Description
The recipe Chef «Doucet XO» Dmitry Tigashova
Berry tea to brew in 130 ml of water and leave for 3-4 minutes . Fresh berries are chopped into Irish glass and add the raspberry-strawberry syrup, pour the Cointreau liqueur, pour the filtered tea. After serving, gently on the back of the spoon to pour the brandy, and set fire to burn for 10-15 seconds.
Translated by site: wday.ru
