Cocktail Candy-bouquet period

• 10 ml concentrated lemon juice Pinch&Drop
• 10 ml Pinch&Drop “Mojito” syrup
• 20 ml Pinch&Drop “Bubble Gum” syrup
• lump ice and frappe
• 50 ml tequila
• 50 ml Cointreau liqueur

Decor : Two Tofifi candies and mint leaves.

Cooking method :

• 1. Shake all ingredients in a shaker with ice;
• 2. Using a strainer, pour into a glass filled with frappe ice;
• 3. Decorate.

Cocktail Candy-bouquet period - a combination of tequila and Cointreau liqueur with mojito syrups, bubble gum and lemon juice.

Alcoholic cocktails are drinks made by mixing two or more ingredients, at least one of which is alcoholic. Aperitifs are traditionally drunk before meals, as they whet the appetite, and digestifs - sweet or slightly sour - are served during or after a meal.