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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)


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!


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