Ingredients:
450 g sugar
600 ml of water
2 teasp. tartar
2 oranges
1 grapefruit
ice water feeding
Preparation:
Put a large pot of water at low temperature. Dissolve, stirring sugar. Bring to a boil, reduce heat to low and simmer 10 minutes.
Grind orange peel and grapefruit on the grater. Place the citrus in the fridge overnight. Mix cream of tartar with chopped zest in jug, pour over syrup. Cool, cover and place in the refrigerator overnight.
Squeeze juice from oranges and grapefruit, add a flavored syrup and stir well. Before serving, dilute citrus drink ice water.
Pouring a cocktail in a tall glass, decorate the edge of vessels leaves of fresh mint and orange halves of the circles.
450 g sugar
600 ml of water
2 teasp. tartar
2 oranges
1 grapefruit
ice water feeding
Preparation:
Put a large pot of water at low temperature. Dissolve, stirring sugar. Bring to a boil, reduce heat to low and simmer 10 minutes.
Grind orange peel and grapefruit on the grater. Place the citrus in the fridge overnight. Mix cream of tartar with chopped zest in jug, pour over syrup. Cool, cover and place in the refrigerator overnight.
Squeeze juice from oranges and grapefruit, add a flavored syrup and stir well. Before serving, dilute citrus drink ice water.
Pouring a cocktail in a tall glass, decorate the edge of vessels leaves of fresh mint and orange halves of the circles.
