Preparation
step 1: preparation to be carried out the day before the recipe
- Put 8g of tea in 3 muslin bags and infuse for 12 to 15 hours in spring water (prepare like iced tea).
- Put 8g of rose petals to infuse for between 12 and 15 hours in spring water
step 2: preparing the mocktail
Pour into the checker:
- 55cl of brewed tea
- 55cl of infused rose
- 5cl lemon juice
- 15cl of raspberry puree
- 15cl of strawberry puree
- 5cl of rose syrup
Step 3: Assembly and finishing
- Serve in a tall, straight-sided whisky glass.
- Then place some rose petals on top of the mocktail.
- Drink chilled and well chilled.
“ An Afternoon in Paris ” tea
A loving trail of a skin fragrance, Après-midi à Paris is a unique tea where each leaf encapsulates the soul of a moment. It tells the story of an author's perfume, with a delicate and powdery rose in the top note, a sweet and sugary vanilla in the middle note, and a bouquet of elegant citrus fruits in the base note. And we find ourselves dreaming of a break on a café terrace, the nonchalance of a stroll through the Tuilerie, the magic of a romantic stroll. It is one of the most popular teas in our house, whose creation reveals the unique know-how of our house.
Madeleine, in 1898, by Auguste Fauchon.
From this magnificent tea we will make a mocktail
Accompanied by Grace's rose
The Centifolia rose, a rose endemic to the Grasse region, only blooms once a year, in May. Famous for the excellence of its fragrance among perfumers, we love to breathe it, cook with it, distill it, infuse it and of course consume it.
