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* Black cherry & Espelette pepper syrup

INGREDIENTS

0.5L cherry juice
3g Espelette pepper

DIRECTIONS

Cold-infuse the cherry juice with Espelette pepper.

THE TIME OF CHERRIES by Jérémy Lauilhé

Fruity, tangy & spicy

INGREDIENTS

Title

50ml OSCO Le Rouge Ardent

30ml black cherry & Espelette pepper cordial*

20ml verjus

Garnish : wide rim of Espelette pepper & a maraschino cherry

DIRECTIONS

Title

Pour the ingredients into a mixing glass and stir.

Serve in a chilled coupe glass.

The recipe for the black cherry and Espelette pepper cordial is at the bottom of the page.

AND WITH THAT?

Title

A nice slice of Ossau-Iraty cheese

FEATURED PRODUCT

Title

OSCO Le Rouge Ardent

OSCO Le Rouge Ardent

€ 25.90

€ 25.90

. OSCO is non-alcoholic, lightly sweetened, and organic. 
. Discover the rich blend of spices perfectly balanced with hints of red berries.
. "One of my favorite non-alcoholic spirits. I fell in love with Rouge Ardent. A real burst flavor!" Zuzana

. OSCO is non-alcoholic, lightly sweetened, and organic. 
. Discover the rich blend of spices perfectly balanced with hints of red berries.
. "One of my favorite non-alcoholic spirits. I fell in love with Rouge Ardent. A real burst flavor!" Zuzana

* Cherry syrup & Espelette pepper

INGREDIENTS

0.5L cherry juice
3g of Espelette pepper

PREPARATION

Infuse the cherry juice with Espelette pepper using a cold method.

THE TIME OF CHERRIES by Jérémy Lauilhé

Fruity, tangy & spicy

INGREDIENTS

Title

50ml OSCO Fiery Red

30ml cordial with black cherry and Espelette pepper *

20ml verjuice

Garnish: a wide rim of Espelette pepper and a maraschino cherry

PREPARATION

Title

Pour the ingredients into a mixing glass and stir.

Serve in a frosted coupe glass.

The recipe for the black cherry and Espelette pepper cordial is at the bottom of the page.

AND WITH THAT?

Title

A nice slice of Ossau Iraty cheese

STAR PRODUCT

Title

OSCO The Fiery Red io

€ 25.90

* Cherry syrup & Espelette pepper

INGREDIENTS

0.5L cherry juice
3g of Espelette pepper

PREPARATION

Infuse the cherry juice with Espelette pepper using a cold method.