Bloody-Floc

Ingredients for 1 cocktail glass:

• 6 cl of Rouge Floc de Gascogne AOP
• 6 cl of tomato juice
• 2 cl of raspberry jam
• a pinch of Guérande salt or celery (at your convenience)
• a pinch of Espelette AOP pepper powder (optional)
• balsamic vinegar reduction (decoration)

Preparation:

In a glass filled with ice cubes or chilled, pour the chilled ingredients one by one.
Stir for a few seconds with a spoon.
Garnish with a reduction of balsamic vinegar to add acidity then sprinkle with celery salt and/or Espelette pepper.
Then enjoy chilled!

Tips:

To frost your glass with salt:

• Prepare a saucer with salt
• Make cuts in a lemon then moisten the rim of the glass
• Turn the glass gently so that the salt adheres well to the lemon

To make a balsamic vinegar reduction:

• Pour 10 cl of balsamic vinegar into a saucepan over low heat for 3 to 4 minutes.
• When the reduction has a syrupy consistency, pour into a small jar and leave to cool.

The cocktail can be made in a shaker or in a glass.

To glaze the glass, put it in the freezer for 30 minutes.

Recipe created by Johnatan AGOSTINI – LE FOU DU BOCAL